Food Science of Animal Resources最新文献_第6页

Characterization of volatile compounds in donkey meat by GC–IMS combined with chemometrics GC-IMS联合化学计量学分析驴肉中挥发性物质

3区农林科学

Food Science of Animal Resources Pub Date : 2023-10-23 DOI: 10.5851/kosfa.2023.e67

Mengmeng Li, Mengqi Sun, Wei Ren, Limin Man, Wenqiong Chai, Giuqin Liu, Mingxia Zhu, Changfa Wang

{"title":"Characterization of volatile compounds in donkey meat by GC–IMS combined with chemometrics","authors":"Mengmeng Li, Mengqi Sun, Wei Ren, Limin Man, Wenqiong Chai, Giuqin Liu, Mingxia Zhu, Changfa Wang","doi":"10.5851/kosfa.2023.e67","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e67","url":null,"abstract":"Volatile compounds (VOCs) are an important factor affecting meat quality. However, the characteristic VOCs in different parts of donkey meat remain unknown. Accordingly, this study represents a preliminary investigation of VOCs to differentiate between different cuts of donkey meat by using headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS) combined with chemometrics analysis. The results showed that the 31 VOCs identified in donkey meat, ketones, alcohols, aldehydes, and esters were the predominant categories. A total of 10 VOCs with relative odor activity values ≥ 1 were found to be characteristic of donkey meat, including pentanone, hexanal, nonanal, octanal, and 3-methylbutanal. The VOC profiles in different parts of donkey meat were well differentiated using three- and two-dimensional fingerprint maps. Nine differential VOCs that represent potential markers to discriminate different parts of donkey meat were identified by chemometrics analysis. These include 2-butanone, 2-pentanone, and 2-heptanone. Thus, the VOC profiles in donkey meat and specific VOCs in different parts of donkey meat were revealed by HS–GC–IMS combined with chemometrics, whcih provided a basis and method of investigating the characteristic VOCs and quality control of donkey meat.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135405605","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

Effects of Horse Meat Hydrolysate on Oxidative Stress, Proinflammatory Cytokines, and the Ubiquitin-Proteasomal System of C2C12 cells 马肉水解物对C2C12细胞氧化应激、促炎细胞因子和泛素-蛋白酶体系统的影响

3区农林科学

Food Science of Animal Resources Pub Date : 2023-10-23 DOI: 10.5851/kosfa.2023.e65

Hee-Jeong Lee, Dongwook Kim Kim, Kyoungtag Do, Chang-Beom Yang, Seong-Won Jeon, Aera Jang

{"title":"Effects of Horse Meat Hydrolysate on Oxidative Stress, Proinflammatory Cytokines, and the Ubiquitin-Proteasomal System of C2C12 cells","authors":"Hee-Jeong Lee, Dongwook Kim Kim, Kyoungtag Do, Chang-Beom Yang, Seong-Won Jeon, Aera Jang","doi":"10.5851/kosfa.2023.e65","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e65","url":null,"abstract":"Sarcopenia, the age-related muscle atrophy, is a serious concern as it is associated with frailty, reduced physical functions, and increased mortality risk. Protein supplementation is essential for preserving muscle mass, and horse meat can be an excellent source of proteins. Since sarcopenia occurs under conditions of oxidative stress, this study aimed to investigate the potential anti-muscle atrophy effect of horse meat hydrolysate using C2C12 cells. A horse meat hydrolysate less than 3 kDa (A4<3kDa) significantly increased the viability of C2C12 myoblasts against H2O2-induced cytotoxicity. Exposure of C2C12 myoblasts to lipopolysaccharide led to an elevation of cellular reactive oxygen species levels and mRNA expression of proinflammatory cytokines, including tumor necrosis factor-α and interleukin 6, and these effects were attenuated by A4<3kDa treatment. Additionally, A4<3kDa activated protein synthesis-related proteins through the protein kinase B/mechanistic target of rapamycin pathway, while decreasing the expression of activity and degradation-related proteins, such as Forkhead box O3, muscle RING finger protein-1, and Atrogin-1 in dexamethasone-treated C2C12 myotubes. Therefore, the natural material A4<3kDa has the potential of protecting against muscle atrophy, while further in vivo study is needed.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135405440","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

Effects of natural extract mixtures on the quality characteristics of sausages during refrigerated storage 天然提取物混合物对冷藏香肠品质特性的影响

3区农林科学

Food Science of Animal Resources Pub Date : 2023-10-23 DOI: 10.5851/kosfa.2023.e66

Seung-Hye Woo, Min Kyung Park, Min-Cheol Kang, Tae-Kyung Kim, Yea-Ji Kim, Dong-Min Shin, Su-Kyung Ku, Heejin Park, Heeyoung Lee, Jung-Min Sung, Yun-Sang Choi

{"title":"Effects of natural extract mixtures on the quality characteristics of sausages during refrigerated storage","authors":"Seung-Hye Woo, Min Kyung Park, Min-Cheol Kang, Tae-Kyung Kim, Yea-Ji Kim, Dong-Min Shin, Su-Kyung Ku, Heejin Park, Heeyoung Lee, Jung-Min Sung, Yun-Sang Choi","doi":"10.5851/kosfa.2023.e66","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e66","url":null,"abstract":"Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. The antibacterial activity was evaluated against three pathogenic bacteria (Listeria monocytogenes, Salmonella spp. and Escherichia coli). The optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5 and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 weeks of storage. Total plate counts were observed only in the control and treatment group stored for 3 weeks. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 weeks. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"14 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135367530","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

Study on the digestion-induced changes in the characteristics and bioactivity of Korean native and overseas cattle-derived peptides 韩国本土和海外牛源肽消化诱导特性和生物活性变化的研究

3区农林科学

Food Science of Animal Resources Pub Date : 2023-10-05 DOI: 10.5851/kosfa.2023.e64

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

引用次数: 0

Blending three probiotics alleviates loperamide-induced constipation in SD-rats 三种益生菌混合可缓解洛哌丁胺致sd大鼠便秘

3区农林科学

Food Science of Animal Resources Pub Date : 2023-10-05 DOI: 10.5851/kosfa.2023.e61

Ye-JI Jang, Jin Seok Moon, Ji Eun Kim, Dayoung Kim, Han Sol Choi, Ikhoon Oh

{"title":"Blending three probiotics alleviates loperamide-induced constipation in SD-rats","authors":"Ye-JI Jang, Jin Seok Moon, Ji Eun Kim, Dayoung Kim, Han Sol Choi, Ikhoon Oh","doi":"10.5851/kosfa.2023.e61","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e61","url":null,"abstract":"BIOVITA 3 bacterial species (BIOVITA 3), a probiotic blend powder containing Clostridium butyricum IDCC 1301, Weizmannia coagulans IDCC 1201, and Bacillus subtilis IDCC 1101, has been used as a food ingredient for gut health. However, its efficacy in improving constipation has not been reported. Therefore, we aimed to investigate the functional effects of oral administration of BIOVITA 3 as well as its component strains alone (at 1.0 x 109 CFU/day) in Sprague-Dawley (SD) rats with loperamide-induced constipation. The study included fecal analysis, gastrointestinal transit ratio, histopathological analysis, short cahin fatty acids (SCFAs), and metagenome analysis. As results, the BIOVITA 3 group showed significant improvements in fecal number, water content, gastrointestinal transit ratio, and thickening of the mucosal layer. In the SCFAs analysis, all probiotic-treated groups showed an increase in total SCFAs compared to the loperamide-constipated group. Changes in microbial abundance and the diversity index of three groups (normal, constipated, and BIOVITA 3) were also defined. Of these, the BIOVITA 3 showed a significant improvement in loperamide-constipated SD-rats. This study suggests the possibility that BIOVITA 3 can be applied as an ingredient in functional foods to relieve constipation.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"301 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135482162","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

Comparing physicochemical properties, fatty acid profiles, amino acid composition, and volatile compounds in dry-cured loin: The impact of different levels of proteolysis and lipid oxidation 比较干腌腰肉的理化性质、脂肪酸谱、氨基酸组成和挥发性化合物:不同水平的蛋白质水解和脂质氧化的影响

3区农林科学

Food Science of Animal Resources Pub Date : 2023-10-05 DOI: 10.5851/kosfa.2023.e60

Jin-Kyu Seo, Youn Su Lee, Jeong-Uk Eom, Han-Sul Yang

{"title":"Comparing physicochemical properties, fatty acid profiles, amino acid composition, and volatile compounds in dry-cured loin: The impact of different levels of proteolysis and lipid oxidation","authors":"Jin-Kyu Seo, Youn Su Lee, Jeong-Uk Eom, Han-Sul Yang","doi":"10.5851/kosfa.2023.e60","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e60","url":null,"abstract":"The aim of this study is to compare the quality characteristics of dry-cured loins with different levels of proteolysis and lipid oxidation and to investigate the relationship between these factors on quality characteristics. The dry-cured loins were divided into four groups (HH, HL, LH, and LL) based on the proteolysis index and 2-thiobarbituric acid reactive substances (TBARS). Moisture, protein, and fat content were all significantly influenced by proteolysis and lipid oxidation (p<0.05). The total fatty acid content in the high proteolysis groups (HH and HL) was significantly lower than that in the low proteolysis groups (LH and LL) (p<0.05). For total free amino acid content, HH was the highest, and LL was the lowest (p<0.05). On the other hand, there was no significant difference between HL and LH (p>0.05). In the amount of total volatile compounds, there was no significant difference between HH and HL (p>0.05), but LH and LL significantly differed (p<0.05). In conclusion, proteolysis and lipid oxidation can influence the quality characteristics of dry-cured loin. Additionally, proteolysis might be as influential in generating volatile compounds as lipid oxidation.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135482632","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

Comparison of chemical composition, quality, and muscle fiber characteristics between cull sows and commercial pigs: The relationship between pork quality based on muscle fiber characteristics 筛选母猪与商品猪化学成分、品质及肌纤维特性的比较:基于肌纤维特性的猪肉品质关系

3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-21 DOI: 10.5851/kosfa.2023.e58

Jeong-Uk Eom, Jin-Kyu Seo, Kang-Jin Jeong, Sumin Song, Gap-Don Kim, Han-Sul Yang

{"title":"Comparison of chemical composition, quality, and muscle fiber characteristics between cull sows and commercial pigs: The relationship between pork quality based on muscle fiber characteristics","authors":"Jeong-Uk Eom, Jin-Kyu Seo, Kang-Jin Jeong, Sumin Song, Gap-Don Kim, Han-Sul Yang","doi":"10.5851/kosfa.2023.e58","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e58","url":null,"abstract":"This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n = 20) and commercial pigs (n = 20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136235903","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

Highlighting the microbial community of Kuflu cheese, an artisanal Turkish mold-ripened variety, by high-throughput sequencing 通过高通量测序，突出了Kuflu奶酪的微生物群落，这是一种土耳其手工霉菌成熟的品种

3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-21 DOI: 10.5851/kosfa.2023.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.2023.e59","DOIUrl":"https://doi.org/10.5851/kosfa.2023.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":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136155025","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 physicochemical changes in hard-boiled eggs stored at different temperatures 不同温度下水煮蛋的理化变化评价

3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-21 DOI: 10.5851/kosfa.2023.e57

Gamaralalage Schithra Rukshan Eregama, Shine Htet Aung, Herath Mudiyanselage Jagath Chaminda Pitawala, Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ki-Chang Nam

引用次数: 0

Muscle fiber, connective tissue and meat quality characteristics of pork from low birth weight pigs as affected by diet-induced increased fat absorption and preferential muscle marbling 低出生体重猪肌肉纤维、结缔组织和肉质特性受日粮诱导的脂肪吸收增加和优先肌肉大理石纹的影响

3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-21 DOI: 10.5851/kosfa.2023.e56

Bimol Roy, Patience Coleman, Meghan Markowsky, Kun Wang, Yongbo She, Caroline Richard, Spencer Proctor, Heather Bruce

{"title":"Muscle fiber, connective tissue and meat quality characteristics of pork from low birth weight pigs as affected by diet-induced increased fat absorption and preferential muscle marbling","authors":"Bimol Roy, Patience Coleman, Meghan Markowsky, Kun Wang, Yongbo She, Caroline Richard, Spencer Proctor, Heather Bruce","doi":"10.5851/kosfa.2023.e56","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e56","url":null,"abstract":"This study investigated how birth weight differences in piglets affected carcass and muscle fiber properties as well as meat quality at slaughter. Within litters, piglets were grouped according to their birth weight as either normal (NBW; 1.62-1.73 kg) or low (LBW; 1.18-1.29 kg). At 5 weeks old, NBW piglets were randomly transitioned to control (C) or isocaloric high fat diets derived from non-dairy (HF), while LBW piglets were randomly transitioned to high fat diets derived from non-dairy (HF) or dairy sources (HFHD). Piglets were reared in individual pens under standardized housing and feeding conditions. Live weight was recorded weekly, and pigs were slaughtered at 12 weeks of age. Hot carcass weights, dressing percentages, lean meat yield, and primal cut proportions were determined. The m. longissimus thoracis was collected from the right side of the carcass for measurement of physical and chemical properties of meat and muscle fiber characteristics. Results indicated that LBW pigs compensated for their live weight compared to NBW pigs at 6 weeks of age. The mean muscle fiber diameter of LBW-HFHD group is significantly higher than NBW-C and NBW-HF group, and the type I muscle fiber diameter is significantly higher than NBW-C group. Dairy fat inclusion in LBW pig diet reduced carcass back fat thickness. This increased the calculated lean meat yield to be comparable to that of NBW pigs fed a commercial diet. Incorporating dairy sources high fat into LBW pigs","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"340 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136155029","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