Korean Journal for Food Science of Animal Resources最新文献

In Vitro Immune-Enhancing Activity of Ovotransferrin from Egg White via MAPK Signaling Pathways in RAW 264.7 Macrophages. 蛋白中卵黄转铁蛋白通过MAPK信号通路对巨噬细胞的体外免疫增强作用

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e56

Jae Hoon Lee, Dong Uk Ahn, Hyun-Dong Paik

{"title":"In Vitro Immune-Enhancing Activity of Ovotransferrin from Egg White via MAPK Signaling Pathways in RAW 264.7 Macrophages.","authors":"Jae Hoon Lee, Dong Uk Ahn, Hyun-Dong Paik","doi":"10.5851/kosfa.2018.e56","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e56","url":null,"abstract":"Ovotransferrin (OTF) is a well-known protein of the transferrin family with strong iron chelating activity, resulting in its antimicrobial activity. Furthermore, OTF is known to have antioxidant, anticancer, and antihypertensive activities. However, there have been few studies about the immune-enhancing activity of OTF. In current study, we investigated the immune-enhancing activity of OTF using the murine macrophage cells in vitro. The effect of OTF on production of pro-inflammatory mediators and cytokines were determined using Griess assay and quantitative real-time PCR. Using Neutral Red uptake assay, we confirmed the effect of OTF on phagocytic activity of macrophages. Ovotransferrin significantly increased the production of nitric oxide (NO) and secretion of inducible nitric oxide synthase (iNOS) mRNA with no cytotoxic activity. Ovotransferrin (2 mg/mL) stimulated NO production up to 31.9±3.5 μM. Ovotransferrin significantly increased the mRNA expression levels of pro-inflammatory cytokines which are tumor necrosis factor-α (TNF-α), Interleukin-1β (IL-1β), and IL-6: OTF (2 mg/mL) treatment increased the secretion of mRNA for TNF-α, IL-1β, and IL-6 by 22.20-, 37.91-, and 6.17-fold of the negative control, respectively. The phagocytic activity of macrophages was also increased by OTF treatment significantly compared with negative control. Also, OTF treatment increased phosphorylation level of MAPK signaling pathways. These results indicated that OTF has immune-enhancing activity by activating RAW 264.7 macrophages via MAPK pathways.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e56","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36880883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 21

Contamination Level of Hygiene Indicator and Prevalence of Foodborne Pathogens in Retail Beef in Parallel with Market Factor. 零售牛肉卫生指标污染水平与食源性致病菌流行与市场因素平行。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e57

Il-Byeong Kang, Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Kun-Ho Seo

{"title":"Contamination Level of Hygiene Indicator and Prevalence of Foodborne Pathogens in Retail Beef in Parallel with Market Factor.","authors":"Il-Byeong Kang, Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Kun-Ho Seo","doi":"10.5851/kosfa.2018.e57","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e57","url":null,"abstract":"In this study, the contamination levels of hygienic indicators and foodborne pathogens in retail meat products were investigated in relation to the various market factors including processing temperature, processing area, and market type. Ground beef samples (n=80) were purchased from 40 meat markets and investigated for microbiological quality. Beefs processed below 20℃ had significantly lower numbers of total coliforms (TC) than these processed over 20℃ (2.01 vs. 2.79 log CFU/g; p<0.05). Interestingly, separation of processing area did not affect the contamination levels. Remarkably, the contamination levels of hygienic indicator differ among market types, indicating that not only processing condition but distribution structure that is directly related with storage period could affect the final microbiological loads of the meat products. In addition, the prevalences of Listeria monocytogenes (a psychrotroph), Enterococcus faecium, and Enterococcus faecalis were 7.5% (6/80), 10.0% (8/80), and 20.0% (16/80), respectively, which is irrelevant to market factors except meat products from wholesale markets where no L. monocytogenes were found among 30 samples. The results of this study indicate that the contamination level of hygiene indicator and foodborne pathogens in retail beef is more related with processing temperature and storage period than other environmental factors.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/71/9d/kosfa-38-6-1237.PMC6335133.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36891623","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 11

Anti-proliferative Effect of a Novel Anti-oxidative Peptide in Hanwoo Beef on Human Colorectal Carcinoma Cells. 韩宇牛肉中一种新型抗氧化肽对人大肠癌细胞的抗增殖作用。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e48

Hye-Jin Kim, Se-Ran Yang, Aera Jang

引用次数: 3

Development of Hydrogels to Improve the Safety of Yukhoe (Korean Beef Tartare) by Reducing Psychrotrophic Listeria monocytogenes Cell Counts on Raw Beef Surface. 通过降低生牛肉表面单核细胞增生李斯特菌数量来提高牛肉酒石安全性的水凝胶的研制。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e50

Hyemin Oh, Sejeong Kim, Soomin Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Yewon Lee, Yujin Kim, Yeongeun Seo, Yohan Yoon

{"title":"Development of Hydrogels to Improve the Safety of Yukhoe (Korean Beef Tartare) by Reducing Psychrotrophic Listeria monocytogenes Cell Counts on Raw Beef Surface.","authors":"Hyemin Oh, Sejeong Kim, Soomin Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Yewon Lee, Yujin Kim, Yeongeun Seo, Yohan Yoon","doi":"10.5851/kosfa.2018.e50","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e50","url":null,"abstract":"This study developed an antimicrobial hydrogel to control Listeria monocytogenes in Yukhoe (Korean beef tartare). Four hydrogels (hydrogel 1: 5% alginate+1% chitosan+0.2% CaCl2, hydrogel 2: 1% κ-carrageenan+1% chitosan, hydrogel 3: 2% κ-carrageenan+1% CaCl2, and hydrogel 4: 2% κ-carrageenan+3% CaCl2) were prepared. The hydrogels then absorbed 0.1% grapefruit seed extract (GSE) and 0.1% citrus extract (CE) for 30, 60, 120, and 240 min to be antimicrobial hydrogels. To select the most effective antimicrobial hydrogel, their swelling ratio (SR) and antilisterial activities were determined. The selected hydrogel (2×2 cm) was then placed on surface of beef (round; 3×3 cm), where L. monocytogenes (ca. 106 CFU/g) were inoculated, and the cell counts were enumerated on PALCAM agar. Among the hydrogels, the SR of hydrogel 1 increased with absorbing time, but other hydrogels showed no significant changes. Antimicrobial hydrogel 1 showed higher (p<0.05) antilisterial activity than other antimicrobial hydrogels, especially for the one absorbed the antimicrobial for 120 min. Thus, the antimicrobial hydrogel 1 absorbed antimicrobials for 120 min was applied on raw beef at 4℃, and reduced (p<0.05) more than 90% of L. monocytogenes on raw beef. These results indicate that antimicrobial hydrogel 1 formulated with 0.1% GSE or 0.1% CE is appropriate to improve the safety of Yukhoe by reducing psychrotrophic L. monocytogenes cell counts on raw beef.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e50","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36891619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents. 三种不同载体喷雾干燥制骨汤粉的研究。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e63

Ergezer Haluk, Kara Yeliz, Özünlü Orhan

{"title":"Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents.","authors":"Ergezer Haluk, Kara Yeliz, Özünlü Orhan","doi":"10.5851/kosfa.2018.e63","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e63","url":null,"abstract":"The aim of this study is to determine the some physicochemical (proximate composition, pH and aw values) and reconstitution (wettability, dispersibility and solubility index (SI)) properties of spray-dried bone broth powder (BBP) along with the effects of the addition of different carrier agents. Subsequently, the powdered products were stored to determine the storage stability (pH, lipid oxidation, color, browning index) for 3 mon at -18℃. For this purpose, firstly marrow-containing bones (Os femur and Os humerus) have been boiled to get the bone broth. Three different emulsions were respectively prepared (1) 20% maltodextrin (MD) added BBP, (2) 20% whey powder isolate (WPI) added BBP and (3) 10% MD and 10% WPI added BBP and the emulsions were dried using a spray-dryer with 185℃ inlet and 95℃ outlet temperature. The proximate composition and reconstitution properties of BBP were found statistically different (p<0.05) depending on the use of different carrier agents. MD added BBP showed uniform and smooth morphology. The color, browning index, thiobarbituric acid reactive substances (TBARS) and pH values of BBP significantly changed (p<0.05) during storage. In conclusion, both the results of physicochemical and storage period analyses showed that the most suitable encapsulation material in the production of the bone broth powder is MD.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/cc/ea/kosfa-38-6-1273.PMC6335140.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36880886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball. 钩吻根对背最长肌肉丸理化、脂质和蛋白质氧化的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e53

Dong-Kyu Yoon, Ji-Han Kim, Won-Young Cho, Da-Som Ji, Ha-Jung Lee, Jung-Ho Kim, Chi-Ho Lee

{"title":"Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball.","authors":"Dong-Kyu Yoon, Ji-Han Kim, Won-Young Cho, Da-Som Ji, Ha-Jung Lee, Jung-Ho Kim, Chi-Ho Lee","doi":"10.5851/kosfa.2018.e53","DOIUrl":"10.5851/kosfa.2018.e53","url":null,"abstract":"The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at 4±1℃. AHR was mixed at concentrations of 0.5% (w/w, T2) and 1% (w/w, T3) with minced longissimus dorsi muscle. Meatballs containing AHR (T2 and T3) were compared to those containing 0.05% (w/w) ascorbic acid (T1) as a reference and without antioxidant as a control. The 2-thiobarbituric acid reactive substances (TBARS) value, disulfide bond formation, carbonyl contents, and volatile basic nitrogen (VBN) value of T2 were lower than those of the control during storage (p<0.05). The pH values of T2 and T3 were higher than that of the control (p<0.05). Texture profile analysis of T2 revealed a lower value compared to the control (p<0.05). Therefore, the VBN value, TBARS value, disulfide bond formation, and carbonyl content in meatball containing AHR were lower than those of the control meatball. These results indicate that AHR improves the quality of meat products and functions as an antioxidant.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/76/62/kosfa-38-6-1203.PMC6335129.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36891621","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products. 确定天然钙粉末和乳清蛋白浓缩物混合物作为熟猪肉制品中磷酸盐替代品的最佳水平。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e59

Jong Youn Jeong

{"title":"Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products.","authors":"Jong Youn Jeong","doi":"10.5851/kosfa.2018.e59","DOIUrl":"10.5851/kosfa.2018.e59","url":null,"abstract":"This study was conducted to investigate the effects of the addition levels of a phosphate replacer blend in ground pork sausages. The phosphate replacer consisted of 0.2% oyster shell calcium powder, 0.3% egg shell calcium powder, and 0.25% whey protein concentrate. Depending on the presence or absence of synthetic phosphate and the addition level of phosphate replacer, the following products were processed: control (+) (0.3% phosphate), control (-) (non-phosphate), 20AL (20% replacer), 40AL (40% replacer), 60AL (60% replacer), 80AL (80% replacer), and 100AL (100% replacer). The pH values of pork sausages increased (p<0.05) with increasing addition level of the phosphate replacer. When more than 40% of the phosphate replacer was added to pork samples (40AL, 60AL, 80AL, and 100AL), cooking loss was significantly reduced compared to both the control (+) and control (-). However, no significant differences were observed in the moisture content and CIE L* values between the controls and the treatments with a phosphate replacer. The control (+) and 100AL treatment had the highest (p<0.05) hardness, but the samples with the phosphate replacer were not significantly different in cohesiveness and springiness from the control (+). As addition level increased, the gumminess and chewiness of the products with the phosphate replacer increased, which were lower than those of the control (+). Therefore, more than 40% of a phosphate replacer may possibly substitute synthetic phosphate to improve product yields in ground pork sausages, although further studies may be needed for improving the textural properties of the final products.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e59","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36891624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products. 钙粉混合物及结合成分替代合成磷酸盐对猪肉碎制品品质的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e49

Min Guk Cho, Jong Youn Jeong

{"title":"Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products.","authors":"Min Guk Cho, Jong Youn Jeong","doi":"10.5851/kosfa.2018.e49","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e49","url":null,"abstract":"This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE a* values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/24/45/kosfa-38-6-1179.PMC6335135.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36891618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

Reduction in Lesion Incidence in Pork Carcass Using Transdermal Needle-free Injection of Foot-and-Mouth Disease Vaccine. 经皮无针注射口蹄疫疫苗降低猪胴体病变发生率。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e46

Eun Young Ko, Jaesung Cho, Jin Ho Cho, Kyung Jo, Seung Hwan Lee, Yoon Ji Chung, Samooel Jung

{"title":"Reduction in Lesion Incidence in Pork Carcass Using Transdermal Needle-free Injection of Foot-and-Mouth Disease Vaccine.","authors":"Eun Young Ko, Jaesung Cho, Jin Ho Cho, Kyung Jo, Seung Hwan Lee, Yoon Ji Chung, Samooel Jung","doi":"10.5851/kosfa.2018.e46","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e46","url":null,"abstract":"Foot-and-mouth disease (FMD) is an infectious disease affecting pigs. The control of FMD in swine husbandry is very important because its outbreak results in a vast economic loss. FMD vaccination has effectively controlled FMD; however, it results in economic loss associated with the incidence of lesions in the pork meat at the injection site. The objective of this study was to investigate the effects of transdermal needle-free injection (NFI) of the FMD vaccine on the incidence of lesions at the injection site. Pigs (n=493) in the control group were vaccinated with the FMD vaccine using a commercial syringe needle, while 492 pigs in the transdermal NFI group received the FMD vaccine using a needle-free gas-powered jet injector. After the slaughter of the pigs, the incidence of lesions at the injection site of all pigs was checked by plant workers. The result of this study showed that the incidence of lesions in the pork ham from pigs vaccinated with NFI was 14.82% lower than that in control pigs (p<0.01). In addition, lesions generated in the NFI group were found just in the subcutaneous tissue. Therefore, the incidence of lesions at the injection site in pork from pigs vaccinated with the FMD vaccine can be effectively reduced by using transdermal NFI rather than a conventional syringe needle.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/5e/7b/kosfa-38-6-1155.PMC6335128.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36891728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods. 不同清洗和包装方法对猪小肠总板数和质量的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e61

Geunho Kang, Pil-Nam Seong, Hoa Van Ba, Sungsil Moon, Soohyun Cho, Beom-Young Park, Sun-Moon Kang, Hyoung-Joo Ham, Dayae Kim, Kyoungmi Park

{"title":"Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods.","authors":"Geunho Kang, Pil-Nam Seong, Hoa Van Ba, Sungsil Moon, Soohyun Cho, Beom-Young Park, Sun-Moon Kang, Hyoung-Joo Ham, Dayae Kim, Kyoungmi Park","doi":"10.5851/kosfa.2018.e61","DOIUrl":"10.5851/kosfa.2018.e61","url":null,"abstract":"Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and pathogenic bacteria. The present study aimed at investigating the effects of different washing and packaging methods on the changes of microbial levels and physicochemical characteristics of pig small intestine. After collecting and trimming off of visible fats, the pig small intestine samples were treated with; (i) different packaging methods: aerobic packaging (AP), skin packaging (SP), and vacuum packaging (VP); and (ii) washing with different concentrations of acetic acid. The treated samples were then stored at 4℃ for 1, 4, 7, and 10 d. At 1-d storage, higher pH value was found in the AP-treated samples, however, after 7 to 10 days the samples treated with SP had higher values compared to the ones treated with AP and VP (p<0.05). Thiobarbituric acid reactive substances values were higher in the AP-treated samples than those of the SP- and VP- treated samples at 7-d storage (p<0.05). At 10th d, total plate counts (TPC) were higher in the control than in the acetic acid-washed samples (p<0.05). Additionally, the TPC was lower in the SP- and VP-treated samples than the AP-treated samples at 7-d storage (p<0.05). These obtained results suggest that the applications of washing with acetic acid solution and/or SP and VP methods could be an effective way to extend the shelf-life of pig small intestine during cold distribution.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/88/2c/kosfa-38-6-1253.PMC6335145.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36880884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 15