Food Science of Animal Resources最新文献_第5页

The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations. 应用高强度超声波处理湿干混合陈年猪里脊肉会诱发物理化学和氧化变化

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-07-01 DOI: 10.5851/kosfa.2024.e26

Yu-Min Son, Eun-Yeong Lee, Amm Nurul Alam, Abdul Samad, Md Jakir Hossain, Young-Hwa Hwang, Jeong-Keun Seo, Chul-Beom Kim, Jae-Ha Choi, Seon-Tea Joo

{"title":"The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations.","authors":"Yu-Min Son, Eun-Yeong Lee, Amm Nurul Alam, Abdul Samad, Md Jakir Hossain, Young-Hwa Hwang, Jeong-Keun Seo, Chul-Beom Kim, Jae-Ha Choi, Seon-Tea Joo","doi":"10.5851/kosfa.2024.e26","DOIUrl":"10.5851/kosfa.2024.e26","url":null,"abstract":"This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat's quality and shelf life. The CIE b* values, cooking loss (CL %), and pH of the HIU treated samples were higher than those of the control over the aging period. They were significantly (p<0.05) modified by the aging period and ultrasound (US) treatment. However, the released water (RW %) and moisture were not significantly influenced by US treatment (p>0.05). The Warner-Bratzler shear force of HIU-treated samples was lower over control values except in 7-14 d, and it showed a significant difference between control and US treatment according to the significance of HIU (p<0.05). The thiobarbituric acid reactive substance of HIU-treated samples was significantly higher (p<0.05) than control values over the aging period. These results suggested that HIU treatment and WDCA showed a synergistic effect of maximizing the tenderness, but lipid oxidation was higher than before ultrasonic treatment. In agreement with this, the most favorable approach would involve implementing wet aging for a period of two weeks followed by dry aging for a period not exceeding one week after the application of HIU.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 4","pages":"899-911"},"PeriodicalIF":4.2,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11222696/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141554534","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

Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides. 关于消化引起的韩国本土和海外牛源性肽的特性和生物活性变化的研究。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2024-05-01 DOI: 10.5851/kosfa.2024.e64

Jae Hyeon Kim, Da Young Lee, Seung Yun Lee, Ermie Mariano, Jae Won Jeong, Seung Hyeon Yun, Juhyun Lee, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Cheorun Jo, Sun Jin Hur

{"title":"Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides.","authors":"Jae Hyeon Kim, Da Young Lee, Seung Yun Lee, Ermie Mariano, Jae Won Jeong, Seung Hyeon Yun, Juhyun Lee, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Cheorun Jo, Sun Jin Hur","doi":"10.5851/kosfa.2024.e64","DOIUrl":"10.5851/kosfa.2024.e64","url":null,"abstract":"This study was conducted to compare and analyze the changes in the biochemical characteristics and biological activity of peptide extracts derived from Chickso, Hanwoo, and Wagyu beef during digestion. The results of the in vitro digestion analysis revealed that the digestion rate, total free amino acid content, and antioxidant and antihypertensive activities of Chickso loin and shank myofibrillar proteins were significantly higher (p<0.05) than those of Hanwoo and Wagyu loin and shank myofibrillar proteins. Particularly, the peptide extracts of Chickso loin and shank had a high angiotensin-converting enzyme inhibitory activity. In mice in vivo digestion experiment, the blood serum of mice fed with Chickso loin peptide extract (<10 kDa) showed the highest antioxidant enzyme activity. Thus, Chickso peptide extracts were deemed to be similar or more bioactive than Hanwoo and Wagyu peptide extracts, and can be used as bioactive materials.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 3","pages":"551-569"},"PeriodicalIF":3.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11097022/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141065200","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

Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review. 有关养殖肉类生产工艺和质量的工业研究与开发具有重要价值：综述。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-05-01 DOI: 10.5851/kosfa.2024.e20

Kyu-Min Kang, Dong Bae Lee, Hack-Youn Kim

{"title":"Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review.","authors":"Kyu-Min Kang, Dong Bae Lee, Hack-Youn Kim","doi":"10.5851/kosfa.2024.e20","DOIUrl":"10.5851/kosfa.2024.e20","url":null,"abstract":"Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 3","pages":"499-514"},"PeriodicalIF":4.2,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11097020/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141065198","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

Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing. 通过高通量测序突显土耳其手工霉变品种库夫鲁奶酪的微生物群落

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2024-03-01 DOI: 10.5851/kosfa.2024.e59

Talha Demirci

{"title":"Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing.","authors":"Talha Demirci","doi":"10.5851/kosfa.2024.e59","DOIUrl":"10.5851/kosfa.2024.e59","url":null,"abstract":"Kuflu cheese, a popular variety of traditional Turkish mold-ripened cheeses, is characterized by its semi-hard texture and blue-green color. It is important to elucidate the microbiota of Kuflu cheese produced from raw milk to standardize and sustain its sensory properties. This study aimed to examine the bacteria, yeasts, and filamentous mold communities in Kuflu cheese using high-throughput amplicon sequencing based on 16S and ITS2 regions. Lactococcus, Streptococcus, and Staphylococcus were the most dominant bacterial genera while Bifidobacterium genus was found to be remarkably high in some Kuflu cheese samples. Penicillium genus dominated the filamentous mold biota while the yeasts with the highest relative abundances were detected as Debaryomyces, Pichia, and Candida. The genera Virgibacillus and Paraliobacillus, which were not previously reported for mold-ripened cheeses, were detected at high relative abundances in some Kuflu cheese samples. None of the genera that include important food pathogens like Salmonella, Campylobacter, Listeria were detected in the samples. This is the first experiment in which the microbiota of Kuflu cheeses were evaluated with a metagenomic approach. This study provided an opportunity to evaluate Kuflu cheese, which was previously examined for fungal composition, in terms of both pathogenic and beneficial bacteria.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 2","pages":"390-407"},"PeriodicalIF":3.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11097025/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141065191","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

Effects of Supercritical CO₂ Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork. 超临界二氧化碳处理对土猪肉色泽、脂质氧化、血红素铁、非血红素铁和高铁血红蛋白含量的影响

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2024-03-01 DOI: 10.5851/kosfa.2024.e77

Shirong Huang, Min Tang, Fenfen Chen, Shengnan Zhao, Dongfang Chen

{"title":"Effects of Supercritical CO2 Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork.","authors":"Shirong Huang, Min Tang, Fenfen Chen, Shengnan Zhao, Dongfang Chen","doi":"10.5851/kosfa.2024.e77","DOIUrl":"10.5851/kosfa.2024.e77","url":null,"abstract":"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°C, 2 h) and subsequent storage at 4°C 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°C or 17.2 MPa for 2 h. The Soret band of myoglobin was shifted to longer wavelength. Increasing treatment temperature from 35°C to 45°C 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°C or above for 2 h.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 2","pages":"408-429"},"PeriodicalIF":3.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11097026/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141065189","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

Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders. 用各种超细海藻粉重组黑山羊肉干的理化特性

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2024-03-01 DOI: 10.5851/kosfa.2024.e80

Ui-Bin Baek, Hack-Youn Kim

{"title":"Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders.","authors":"Ui-Bin Baek, Hack-Youn Kim","doi":"10.5851/kosfa.2024.e80","DOIUrl":"10.5851/kosfa.2024.e80","url":null,"abstract":"This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significantly higher in the USP-treated group than in the control (p<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM than in the other USP-treated groups (p<0.05). In contrast, pH values were significantly higher in the ST and SM than in the control and SS (p<0.05). CIE L*, CIE a*, CIE b*, and shear force were significantly lower in the USP-treated groups than in the control (p<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (p<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS differed the most from the control compared with the other USP-treated groups, owing to the seaweed odor of ultra-ground SS powder. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM was higher than that of the control and other USP-treated groups. Therefore, the potassium, calcium, zinc contents, and umami taste of reconstituted black goat jerky were significantly higher in the SM than in the control and other USP-treated groups.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 2","pages":"483-497"},"PeriodicalIF":3.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11097035/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141065194","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

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