Food Science of Animal Resources最新文献_第4页

The need for research on the comparison of sensory characteristics between cultured meat produced using scaffolds and meat 需要对使用支架生产的养殖肉和肉类的感官特征进行比较研究

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2024-01-11 DOI: 10.5851/kosfa.2023.e81

Sol-Hee Lee, Jungseok Choi

引用次数: 0

Regulatory effect of spray-dried Lactiplantibacillus plantarum K79 on the activation of vasodilatory factors and inflammatory responses 喷雾干燥植物乳杆菌 K79 对激活血管舒张因子和炎症反应的调节作用

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-12-19 DOI: 10.5851/kosfa.2023.e78

Ki Hwan Kim, Yongjin Hwang, Seok-Seong Kang

引用次数: 0

Probiotic Bacillus amyloliquefaciens B-1895 improved growth of juvenile trout 益生菌淀粉样芽孢杆菌 B-1895 改善了鳟鱼幼鱼的生长状况

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-12-19 DOI: 10.5851/kosfa.2023.e75

Elena N. Ponomareva, Marina N. Sorokina, Vadim A. Grigoriev, Mariya Mazanko, Vladimir A. Chistyakov, Dmitry V. Rudoy

引用次数: 0

Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics 改善感官特性的杂交培养肉制造技术趋势

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-12-19 DOI: 10.5851/kosfa.2023.e76

Amm Nurul Alam, Chan-Jin Kim, So-Hee Kim, Swati Kumari, Seung-Yun Lee, Y. Hwang, Seon-Tea Joo

{"title":"Trends in Hybrid Cultured Meat Manufacturing Technology to Improve\u0000 Sensory Characteristics","authors":"Amm Nurul Alam, Chan-Jin Kim, So-Hee Kim, Swati Kumari, Seung-Yun Lee, Y. Hwang, Seon-Tea Joo","doi":"10.5851/kosfa.2023.e76","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e76","url":null,"abstract":"The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. Cultured meat is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animal-derived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers and products through 3D scaffolding. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":" 26","pages":""},"PeriodicalIF":3.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138962540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antihypertensive Effect of Milk Fermented by Lactiplantibacillus plantarum K79 on Spontaneously Hypertensive Rats 植物乳杆菌K79发酵乳对自发性高血压大鼠的降压作用

3区农林科学

Food Science of Animal Resources Pub Date : 2023-11-14 DOI: 10.5851/kosfa.2023.e70

Sang-Dong Lim, Kyungwon Lee, Taewon Han, Hyunjhung Jhun, Ah-Ram Han, Yongjin Hwang, Sangpil Hong

{"title":"Antihypertensive Effect of Milk Fermented by Lactiplantibacillus plantarum K79 on Spontaneously Hypertensive Rats","authors":"Sang-Dong Lim, Kyungwon Lee, Taewon Han, Hyunjhung Jhun, Ah-Ram Han, Yongjin Hwang, Sangpil Hong","doi":"10.5851/kosfa.2023.e70","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e70","url":null,"abstract":"The aim of this study is to investigate whether milk fermented by Lactiplantibacillus plantarum K79, which exhibits ACE inhibitory activity, has an effect on lowering the blood pressure of hypertensive rats and to investigate biomarker changes in their blood. Experimental group: normal group (NG, WKY): distilled water, control group (NCG, SHR): distilled water, high treatment group (HTG, SHR): 500 mg/kg/day, medium treatment group (MTG, SHR): 335 mg/kg/day, low treatment group (LTG, SHR): 170 mg/kg/day, positive control group(PCG, SHR): Enalapril, 10 mg/kg/day. The experimental animals used in this study were divided into groups composed of 8 animals. In terms of weight change, a significant difference was observed between the normal group and the SHR group, but there was no significant difference between the SHR group. After 8 weeks of feeding, Blood pressure was lowered more significantly in the HTG(209.9±13.3 mmHg) than in the NCG(230.8±7.3 mmHg). The treatment group has an effect of lowering blood pressure by significantly suppressing blood pressure-related biomarker protein expression than NG. The results obtained can be used as an antihypertensive material in a variety of food raw materials.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"37 13","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134992979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant activity of radish seed oil and the quality and storage characteristics of pork patties with added radish seed oil 萝卜籽油的抗氧化活性及添加萝卜籽油猪肉肉饼的品质和贮藏特性

3区农林科学

Food Science of Animal Resources Pub Date : 2023-11-14 DOI: 10.5851/kosfa.2023.e71

soyoung Jang, Chaeri Kim, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Nayoung Choi, Youngho Lim, Jusung Cho, Jungseok Choi

{"title":"Antioxidant activity of radish seed oil and the quality and storage characteristics of pork patties with added radish seed oil","authors":"soyoung Jang, Chaeri Kim, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Nayoung Choi, Youngho Lim, Jusung Cho, Jungseok Choi","doi":"10.5851/kosfa.2023.e71","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e71","url":null,"abstract":"This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and DPPH radical scavenging activity. Pork patties were manufactured with the addition of RSO—0.4%, 0.8%, 1.6%, and 2.4%—and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis (TPA), and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC) (p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"37 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134992981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Principles and Applications of Non-thermal Technologies for Meat Decontamination 肉类非热净化技术的原理与应用

3区农林科学

Food Science of Animal Resources Pub Date : 2023-11-14 DOI: 10.5851/kosfa.2023.e72

Lee Yewon, Yoon Yohan

{"title":"Principles and Applications of Non-thermal Technologies for Meat Decontamination","authors":"Lee Yewon, Yoon Yohan","doi":"10.5851/kosfa.2023.e72","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e72","url":null,"abstract":"Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"37 7","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134992983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Oral administration of Lactilactobacillus curvatus LB-P9 promotes hair regeneration in mice 口服弯曲乳杆菌LB-P9可促进小鼠毛发再生

3区农林科学

Food Science of Animal Resources Pub Date : 2023-11-14 DOI: 10.5851/kosfa.2023.e74

Mikyung Song, Jaeseok Shim, Kyoungsub Song

{"title":"Oral administration of Lactilactobacillus curvatus LB-P9 promotes hair regeneration in mice","authors":"Mikyung Song, Jaeseok Shim, Kyoungsub Song","doi":"10.5851/kosfa.2023.e74","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e74","url":null,"abstract":"This study was designed to examine the effect of Lactilactobacillus curvatus LB-P9 on hair regeneration. The treatment of LB-P9 conditioned medium (CM) increased the proliferation of both hair follicle dermal papilla cells (hFDPCs) and hair germinal matrix cells (hGMCs). Moreover, the expression levels of hair growth factors such as vascular endothelial growth factor (VEGF) and fibroblast growth factor 7 (FGF-7) were significantly elevated in hGMCs co-cultured with LB-P9. After time-synchronized depilation, mice were orally administered with either 4×107 colony forming unit (CFU) of LB-P9 (low dose) or 4×108 CFU of LB-P9 (high dose), once daily for 4 weeks. Compared with the vehicle (phosphate-buffered saline, PBS)-administrated group, the LB-P9-treated groups exhibited accelerated hair regrowth rate and enhanced hair thickness in a dose-dependent manner. Supporting this observation, both hair follicle numbers and the dermal thickness in skin tissues of the LB-P9-treated groups were increased, compared to those of the vehicle-treated group. These results might be explained by the increased level of β-catenin and number of hair follicle stem cells (hFSCs) (CD34+CD49f+ cells) in the skin tissues of mice administered with LB-P9, compared to the vehicle-treated mice. Also, increased serum levels of hair growth factors such as VEGF and insulin-like growth factor-1 (IGF-1), and superoxide dismutase (SOD) were found in the LB-P9-treated groups, compared to those of the vehicle-treated group. Taken together, these results might demonstrate that the oral administration of LB-P9 promotes hair regeneration by the enhancement of dermal papilla proliferation through the stimulation of hair growth factor production.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"37 19","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134993142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System. 短斑虫幼虫和黄粉虫幼虫盐溶性蛋白凝胶性评价及其在猪肉肌原纤维蛋白凝胶体系中的应用

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-11-01 DOI: 10.5851/kosfa.2023.e69

Ji Seon Choi, Geon Ho Kim, Ha Eun Kim, Min Jae Kim, Koo Bok Chin

{"title":"Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System.","authors":"Ji Seon Choi, Geon Ho Kim, Ha Eun Kim, Min Jae Kim, Koo Bok Chin","doi":"10.5851/kosfa.2023.e69","DOIUrl":"10.5851/kosfa.2023.e69","url":null,"abstract":"The purpose of this study was to investigate the functional properties of salt-soluble proteins obtained from Protaetia brevitarsis (PB) and Tenebrio molitor (TM) larvae, the interaction between these proteins and pork myofibrillar protein (MP) in a gel system. The gel properties of salt-soluble protein extracts showed that the PB had a higher viscosity than the TM protein. However, the TM protein had higher gel strength compared with the PB protein. The gelation characteristics of the pork MP gel systems added with lyophilized insect salt-soluble protein powder showed to decrease slightly viscosity compared with MP alone. Adding the TM or PB protein powder did not affect the pork MP's hydrophobicity and sulfhydryl group levels. Furthermore, the protein bands of the MP did not change with the type or amount of insect salt-soluble protein. The cooking yields of the pork MP gels containing PB or TM protein powder were higher than those without insect protein. Regardless of the type of insect salt-soluble protein added, the pork MP's gel strength decreased. Furthermore, as the level of insect powder increased, the surface protein structure became rough and porous. The results demonstrated that proteins extracted from PB and TM larvae interfered with the gelation of pork MP in a gel system.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 6","pages":"1031-1043"},"PeriodicalIF":3.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636214/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134648771","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

Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat. 检验肉:传统肉类鉴定技术在培养肉中的适用性综述。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-11-01 DOI: 10.5851/kosfa.2023.e48

Ermie Jr Mariano, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Seung Yun Lee, Sun Jin Hur

{"title":"Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat.","authors":"Ermie Jr Mariano, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Seung Yun Lee, Sun Jin Hur","doi":"10.5851/kosfa.2023.e48","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e48","url":null,"abstract":"The cultured meat industry is continuously evolving due to the collective efforts of cultured meat companies and academics worldwide. Though still technologically limited, recent reports of regulatory approvals for cultured meat companies have initiated the standards-based approach towards cultured meat production. Incidents of deception in the meat industry call for fool-proof authentication methods to ensure consumer safety, product quality, and traceability. The cultured meat industry is not exempt from the threats of food fraud. Meat authentication techniques based on DNA, protein, and metabolite fingerprints of animal meat species needs to be evaluated for their applicability to cultured meat. Technique-based categorization of cultured meat products could ease the identification of appropriate authentication methods. The combination of methods with high sensitivity and specificity is key to increasing the accuracy and precision of meat authentication. The identification of markers (both physical and biochemical) to differentiate conventional meat from cultured meat needs to be established to ensure overall product traceability. The current review briefly discusses some areas in the cultured meat industry that are vulnerable to food fraud. Specifically, it targets the current meat and meat product authentication tests to emphasize the need for ensuring the traceability of cultured meat.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 6","pages":"1055-1066"},"PeriodicalIF":3.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636224/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134648767","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