Korean Journal for Food Science of Animal Resources最新文献_第3页

Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage. 荞麦粉对乳化型香肠理化及感官特性的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e25

Sol-Hee Lee, Gye-Woong Kim, Juhui Choe, Hack-Youn Kim

{"title":"Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage.","authors":"Sol-Hee Lee, Gye-Woong Kim, Juhui Choe, Hack-Youn Kim","doi":"10.5851/kosfa.2018.e25","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e25","url":null,"abstract":"Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of L*=75.0, a*=1.3, and b*=8.7. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter (r2=0.7283) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/e4/51/kosfa-38-5-927.PMC6238022.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36768564","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: 1

Isolation and Characterization of an Anti-listerial Bacteriocin from Leuconostoc lactis SD501. 乳酸菌SD501抗李斯特菌素的分离与鉴定。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e33

In-Chan Hwang, Ju Kyoung Oh, Sang Hoon Kim, Sejong Oh, Dae-Kyung Kang

{"title":"Isolation and Characterization of an Anti-listerial Bacteriocin from Leuconostoc lactis SD501.","authors":"In-Chan Hwang, Ju Kyoung Oh, Sang Hoon Kim, Sejong Oh, Dae-Kyung Kang","doi":"10.5851/kosfa.2018.e33","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e33","url":null,"abstract":"Although bacteriocins with anti-listerial activity have been isolated from a wide variety of lactic acid bacteria, little is known about those from Leuconostoc lactis, a heterofermentative bacterium that produces diacetyl and exopolysaccharides in dairy foods. In this study, an anti-listerial bacteriocin was isolated from Leuc. lactis SD501 and characterized. It was particularly potent against Listeria monocytogenes and also inhibited Enterococcus faecalis. Anti-listerial activity reached a maximum during the early stationary phase and then decreased gradually. The anti-listerial substance was sensitive to proteinase K and ɑ-chymotrypsin, confirming its proteinaceous nature. Its activity remained stable at pH values ranging from 1 to 10. In addition, it was strongly resistant to high temperatures, retaining its activity even after incubation for 15 min at 121℃. The apparent molecular mass of the partially purified anti-listerial bacteriocin was approximately 7 kDa. The characteristics of the SD501 bacteriocin, including its small molecular size (<10 kDa), strong anti-listerial activity, wide pH stability and good thermostability, indicate its classification as a Class IIa bacteriocin.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e33","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36721569","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: 1

The Influence of Hen Aging on Eggshell Ultrastructure and Shell Mineral Components. 母鸡衰老对蛋壳超微结构和蛋壳矿物成分的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e41

Ji-Ae Park, Sea-Hwan Sohn

{"title":"The Influence of Hen Aging on Eggshell Ultrastructure and Shell Mineral Components.","authors":"Ji-Ae Park, Sea-Hwan Sohn","doi":"10.5851/kosfa.2018.e41","DOIUrl":"10.5851/kosfa.2018.e41","url":null,"abstract":"The eggshell, which is a complex and highly ordered structure, is very important factor for food safety and egg marketing. This study investigated the changes in eggshell structure and shell components in relationship to hen age. For this study, we examined the histological change of the endometrium of the 30-, 60-, and 72-wk-old commercial layers, and analyzed the ultrastructure and ionic composition of their eggshells. The results showed that histological deformation, fibrosis, atrophy and elimination of micro-villi in the uterus endometrium were found through microscopic observation that was associated with increasing hen age. Concentration of blood-ion components such as Ca2+, Na+, K+, and Cl- ions did not change with age. Along with the results from the ultrastructure analysis of the eggshell, the palisade layer ratio and the density of mammillary knobs were significantly decreased in older hens. In addition, the type B mammillary knobs were frequently observed with increasing hen age. In the mineral element assay from the eggshell, Ca2+, S2-, and Co2+ significantly decreased with increasing hen age, whereas Na+, K+, and V2+ significantly increased. Therefore, the damages of endometrial tissue inhibit the processes of ion transmission and the crystallization of eggshell formation, resulting in a large and non-uniform mammillary knob formation. This means the conditions of endometrial cells affect the formation of the eggshell structure. In conclusion, hen aging causes the weakness of the eggshell and degrades the eggshell quality.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e41","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36722000","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: 40

Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties. 利用干熟牛肉皮提高牛肉饼风味。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e35

Bumjin Park, Hae In Yong, Juhui Choe, Cheorun Jo

{"title":"Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties.","authors":"Bumjin Park, Hae In Yong, Juhui Choe, Cheorun Jo","doi":"10.5851/kosfa.2018.e35","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e35","url":null,"abstract":"The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at 4℃ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at 4℃ for 7 d. Electronic nose analysis indicated that the volatile profile differed significantly between the patties with and without crust. Compared to the control patties, patties containing crust had higher flavor, tenderness, juiciness, and acceptability scores in a sensory panel evaluation (all p<0.05). In addition, patties with crust were less hard, gummy, and chewy than the control patties after 3 and 7 d of storage (all p<0.05). The number of total aerobic bacteria was higher in raw patties with crust than in the control patties during the storage (p<0.05). However, no pathogens were detected. 2-Thiobarbituric acid reactive substance values of patties containing crust were significantly lower than those of control patties after 2 and 6 d of storage (both p<0.05). Thus, crust from dry-aged beef can enhance the flavor by providing beefy and palatable flavor without a long period of dry aging.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e35","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36721570","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

The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃. 天然抗氧化剂对4℃冷藏牛肉饼蛋白质氧化、脂质氧化、颜色及感官特性的影响

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e36

Ashrafuzzaman Zahid, Jin-Kyu Seo, Jun-Young Park, Jin-Yeon Jeong, Sang-Keun Jin, Tae-Seon Park, Han-Sul Yang

{"title":"The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃.","authors":"Ashrafuzzaman Zahid, Jin-Kyu Seo, Jun-Young Park, Jin-Yeon Jeong, Sang-Keun Jin, Tae-Seon Park, Han-Sul Yang","doi":"10.5851/kosfa.2018.e36","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e36","url":null,"abstract":"This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at 4℃. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of L*, a*, b*, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e36","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36721571","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: 22

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563. 添加长双歧杆菌KACC 91563的功能性发酵香肠的品质特性

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e30

Min-Yu Song, Hoa Van-Ba, Won-Seo Park, Ja-Yeon Yoo, Han-Byul Kang, Jin-Hyoung Kim, Sun-Moon Kang, Bu-Min Kim, Mi-Hwa Oh, Jun-Sang Ham

{"title":"Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563.","authors":"Min-Yu Song, Hoa Van-Ba, Won-Seo Park, Ja-Yeon Yoo, Han-Byul Kang, Jin-Hyoung Kim, Sun-Moon Kang, Bu-Min Kim, Mi-Hwa Oh, Jun-Sang Ham","doi":"10.5851/kosfa.2018.e30","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e30","url":null,"abstract":"The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/22/e6/kosfa-38-5-981.PMC6238044.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36721567","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: 29

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade. 湿、干陈化五花肉和肩胛骨肉质特性的比较。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e27

Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, Seon-Tea Joo

{"title":"Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade.","authors":"Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, Seon-Tea Joo","doi":"10.5851/kosfa.2018.e27","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e27","url":null,"abstract":"The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness (L*) and shear force compared to the dry-aged meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive substances (TBARS) value than the dry-aged samples, indicating higher oxidative stability for wet-aged pork cuts. However, dry-aging led to higher degradation of proteins resulting in increased water-holding capacity (WHC) and decreased shear force value.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/15/47/kosfa-38-5-950.PMC6238040.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36721564","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

Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat. 长期深冻温度对羊肉品质特性和新鲜度的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e28

Mi-Jung Choi, Tolibovich Abduzukhurov, Dong Hyeon Park, Eun Jeong Kim, Geun-Pyo Hong

{"title":"Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat.","authors":"Mi-Jung Choi, Tolibovich Abduzukhurov, Dong Hyeon Park, Eun Jeong Kim, Geun-Pyo Hong","doi":"10.5851/kosfa.2018.e28","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e28","url":null,"abstract":"This study investigated the effects of deep freezing and storage temperature (-50°C, -60°C, and -80°C) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions (-18°C) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than -60°C exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of -60°C is estimated as the optimum condition for frozen lamb.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/fa/4b/kosfa-38-5-959.PMC6238029.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36721565","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

Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder. 含泡菜粉猪肉腊肠品质及乳酸菌多样性研究

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e24

Ji Yeol Yoon, Dongwook Kim, Eun-Bae Kim, Sung-Ki Lee, Mooha Lee, Aera Jang

{"title":"Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder.","authors":"Ji Yeol Yoon, Dongwook Kim, Eun-Bae Kim, Sung-Ki Lee, Mooha Lee, Aera Jang","doi":"10.5851/kosfa.2018.e24","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e24","url":null,"abstract":"We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, respectively. The pH and AW values of salamis with KP were significantly lower than that of the control (p<0.05). The 2-thiobarbituric acid reactive substance values of all salamis with KP increased but were below 0.2 mg MDA/kg. Salamis with KP, decreased the L* value, but increased the a* and b* values (p<0.05). The Lactobacillus count was significantly higher in the salamis with KP than in the control by day 14 (p<0.05). The number of Leuconostoc was higher in salamis with KP than in the control and was the highest in salamis in KP1. The KP1 protected lipid oxidation and showed low TBARS value of pork salami compared to the control. This study demonstrates that KP can improve pork salami properties and can serve as a potential natural compounds for fermented meat prodcuts like Metzgerei.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/7d/f0/kosfa-38-5-912.PMC6238042.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36768563","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 Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture. 花椒粉对鸡肉夏肠制作过程中理化性状及微生物群落的影响

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e26

Dicky Tri Utama, Jongbin Park, Dong Soo Kim, Eun Bae Kim, Sung Ki Lee

{"title":"Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture.","authors":"Dicky Tri Utama, Jongbin Park, Dong Soo Kim, Eun Bae Kim, Sung Ki Lee","doi":"10.5851/kosfa.2018.e26","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e26","url":null,"abstract":"Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/08/72/kosfa-38-5-936.PMC6238041.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36768565","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: 18