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Jung Y, Oh S, Kim D, Lee S, Lee HJ, Shin DJ, Choo HJ, Jo C, Nam KC, Lee JH, Jang A. Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken. Poult Sci 2024; 103:103583. [PMID: 38471231 PMCID: PMC11067767 DOI: 10.1016/j.psj.2024.103583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 02/16/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The WRMD1 drumsticks were categorized into 5 groups: conventional thawing (16 h, CT), long-term thawing (48 h, LT), cinnamon powder added into 'LT' as marinade (0.03%, CM) or incorporated into the batter (1.35%, CB), and long-term thawing with cinnamon powder incorporated both in the marinade and batter (0.03% + 1.35%, CMB). The crude fat content was significantly higher in the CT and CMB than that of the CB. The CM, CB, and CMB showed significantly lower levels of 2-thiobarbituric acid reactive substance compared with the CT and LT. The predominant fatty acids in all treatments were C18:1n9, C18:2n6, and C16:0. The LT displayed lower total unsaturated fatty acid content than the CT (P < 0.05). The CM effectively decreased lipid oxidative volatiles, such as 1-octanol, 1-octen-3-ol, and 2-octen-1-ol, (E), in the LT (P < 0.05). Both the CM and CB showed an inclination to increase specific pyrazines associated with pleasant notes compared with the LT, and showed higher levels of pyrazines, such as pyrazine, 2-ethyl-6-methyl-, and pyrazine, 3-ethyl-2,5-dimethyl-, than those of the CMB (P < 0.05). The CM contained higher levels of 2,3-butanedione when compared with the other groups (P < 0.05). Multivariate analysis demonstrated that cinnamon had an effect in discriminating the treatment groups with cinnamon addition from both the CT and LT, whereas the CM, CB, and CMB formed distinct clusters. The CM and CMB received significantly higher aroma scores from panelists in comparison to the other groups. These findings suggest that the CM (0.03% cinnamon powder) can be used to enhance the aroma in fried WRMD1 drumsticks by reducing or masking the off-flavor volatiles associated with long-term thawing.
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Affiliation(s)
- Yousung Jung
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Soomin Oh
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sangrok Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hee-Jeong Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dong-Jin Shin
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hyo-Jun Choo
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Jun-Heon Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
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Kim M, Munyaneza JP, Cho E, Jang A, Jo C, Nam KC, Choo HJ, Lee JH. Genome-wide association studies of anserine and carnosine contents in the breast meat of Korean native chickens. Poult Sci 2024; 103:103590. [PMID: 38457991 PMCID: PMC11067755 DOI: 10.1016/j.psj.2024.103590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 02/21/2024] [Accepted: 02/22/2024] [Indexed: 03/10/2024] Open
Abstract
Histidine-containing dipeptides (HCDs), such as anserine and carnosine, are enormously beneficial to human health and contribute to the meat flavor in chickens. Meat quality traits, including flavor, are polygenic traits with medium to high heritability. Polygenic traits can be improved through a better understanding of their genetic mechanisms. Genome-wide association studies (GWAS) constitute an effective genomic tool to identify the significant single-nucleotide polymorphisms (SNPs) and potential candidate genes related to various traits of interest in chickens. This study identified potential candidate genes influencing the anserine and carnosine contents in chicken meat through GWAS. We performed GWAS of anserine and carnosine using the Illumina chicken 60K SNP chip (Illumina Inc., San Diego, CA) in 637 Korean native chicken-red-brown line (KNC-R) birds consisting of 228 males and 409 females. The contents of anserine and carnosine in breast meat of KNC-R chickens were investigated. The mean value of the anserine and carnosine are 29.12 mM/g and 10.69 mM/g respectively. The genomic heritabilities were moderate (0.24) for anserine and high (0.43) for carnosine contents. Four and nine SNPs were significantly (P < 0.05) associated with anserine and carnosine, respectively. Based on the GWAS result, the 30.6 to 31.9 Mb region on chicken chromosome 7 was commonly associated with both anserine and carnosine. Through the functional annotation analysis, we identified HNMT and HNMT-like genes as potential candidate genes associated with both anserine and carnosine. The results presented here will contribute to the ongoing improvement of meat quality to satisfy current consumer demands, which are based on healthier, better-flavored, and higher-quality chicken meat.
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Affiliation(s)
- Minjun Kim
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Jean P Munyaneza
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Eunjin Cho
- Department of Bio-AI Convergence, Chungnam National University, Daejeon 34134, Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bio convergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Hyo Jun Choo
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea
| | - Jun Heon Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea; Department of Bio-AI Convergence, Chungnam National University, Daejeon 34134, Korea.
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Shin DJ, Jung Y, Kim D, Jo C, Nam KC, Lee JH, Choo HJ, Jang A. Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens. Poult Sci 2024; 103:103462. [PMID: 38281330 PMCID: PMC10840104 DOI: 10.1016/j.psj.2024.103462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/04/2024] [Accepted: 01/10/2024] [Indexed: 01/30/2024] Open
Abstract
This study was aimed to identify and compare the taste-related compounds (nucleotide-related compounds, free amino acid contents, and fatty acid composition) and aroma (volatile organic compounds [VOC]) compounds in the chicken breast meat from 3 kinds of Korean native chicken (KNC), namely Hanhyup 3 (HH3), Woorimatdag 1 (WRMD1) and Woorimatdag 2 (WRMD2). Among the 3 breeds, WRMD1 had significantly higher IMP and AMP contents than HH3. WRMD2 exhibited higher levels of umami and sweet-taste amino acids and oleic acid composition compared to HH3 (P < 0.05). HH3 showed a higher composition of unsaturated fatty acids than WRMD2 (P < 0.05). On their discrimination by flavor composition, some compounds including aspartic acid were analyzed as important compounds. Regarding aroma compounds, unique aroma compounds were detected for each breed and some compounds such as isopropyl myristate, p-cresol, (S)-(+)-3-Methyl-1-pentanol, and cyclic octa-atomic sulfur were expected to be utilized as key compounds in discrimination of the 3 breeds. From the result of this study, the differences on the flavor compounds of three breeds were elucidated and key compounds for their discrimination were presented.
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Affiliation(s)
- Dong-Jin Shin
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea; Institute of Animal Life Science Kangwon National, Kangwon National University, Chuncheon 24341, Korea
| | - Yousung Jung
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Jun-Heon Lee
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Hyo-Joon Choo
- Poultry Research Institute, National Institute of Animal Science, Pyengchang 25342, Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.
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Choi M, Lee D, Lee HJ, Nam KC, Moon SS, Jung JH, Jo C. The impact of overnight lairage on meat quality and storage stability of pork loin. J Anim Sci Technol 2024; 66:412-424. [PMID: 38628680 PMCID: PMC11016747 DOI: 10.5187/jast.2023.e138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/13/2023] [Accepted: 12/22/2023] [Indexed: 04/19/2024]
Abstract
Lairage, a part of the animal welfare practices, has been known to mitigate pre-slaughter stress in animals. However, research investigating the relationship between lairage and pork meat quality remains scarce. In this study, we conducted a comparative analysis of the physicochemical quality and storage stability of pork from pigs subjected to immediate slaughter (CON) and those provided with a 24 h lairage before slaughter (LRG) over a 7-day storage period. The loins from 20 castrated pigs in each group, respectively, were collected at 1, 3, 5, and 7 days and used for analysis of meat quality and storage stability, including pH, meat color, moisture, water holding capacity, drip loss, cooking loss, shear force, fatty acid composition, lipid oxidation, antioxidant activity, and electrical resistance. Overall, there were no significant differences in physicochemical meat quality parameters between CON and LRG groups. Similarly, no differences were observed in the storage stability of pork including 2-thiobarbituric acid reactive substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and electrical resistance. However, the proportion of unsaturated fatty acids was significantly higher in LRG compared to CON. In conclusion, 24 h lairage for castrated pigs had limited impact on meat quality and storage stability but led to an increase in the unsaturated fatty acid proportion.
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Affiliation(s)
- Minwoo Choi
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life
Science, Seoul National University, Seoul 08826, Korea
| | - Dongheon Lee
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life
Science, Seoul National University, Seoul 08826, Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life
Science, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
| | - Sung-Sil Moon
- Sunjin Technology & Research
Institute, Icheon 17332, Korea
| | | | - Cheorun Jo
- Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul
National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life
Science, Seoul National University, Seoul 08826, Korea
- Institute of Green Bio Science and
Technology, Seoul National University, Pyeongchang 25354,
Korea
- Department of Animal Product Technology,
Universitas Padjadjaran, West Java 45363, Indonesia
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Eregama GSR, Aung SH, Pitawala HMJC, Ali M, Lee SY, Park JY, Abeyrathne EDNS, Nam KC. Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures. Food Sci Anim Resour 2024; 44:74-86. [PMID: 38229855 PMCID: PMC10789548 DOI: 10.5851/kosfa.2023.e57] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 08/30/2023] [Accepted: 09/15/2023] [Indexed: 01/18/2024] Open
Abstract
Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs' alteration in texture over time. Medium-sized brown shell eggs were acquired from a local market, boiled at 100°C for 15 min, and then stored at room temperature (25°C), refrigeration (4°C), and freezing (-18°C) conditions for 0, 12, 24, and 48 h. Fourier transform infrared spectroscopy (FTIR), texture profile, visual observation using a gemological microscope, free amino acid content, and color were measured. Freezing had a substantial impact on the eggs' hardness, gumminess, chewiness, and cohesiveness (p<0.05). The FTIR spectrums confirmed the textural changes in bonds of amide A (3,271 cm-1), amide I (1,626.2 cm-1), amide II (1,539.0 cm-1), C=O stretch of COO- (1,397 cm-1), asymmetric PO2- stretch (1,240 cm-1). Microscopic images confirmed structural changes in eggs stored at -18°C. The free amino acid content was lower in fresh and frozen eggs than in the rest (p<0.05). However, there was no discernible variation in the egg white's color when eggs were kept at 4°C (p>0.05). Salmonella spp. was found exclusively in eggs kept at room temperature. In conclusion, hard-boiled eggs did not exhibit structural or chemical changes when stored at 4°C for up to 48 h compared to freezing and room temperature conditions.
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Affiliation(s)
| | - Shine Htet Aung
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Zoology, Kyaukse
University, Kyaukse 05151, Myanmar
| | | | - Mahabbat Ali
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Animal Production and
Management, Sher-e-Bangla Agricultural University, Dhaka 1207,
Bangladesh
| | - Seong-Yun Lee
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
| | - Ji-Young Park
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
| | - Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science, Uva Wellassa
University, Badulla 90000, Sri Lanka
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
| | - Ki-Chang Nam
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
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Kim M, Munyaneza JP, Cho E, Jang A, Jo C, Nam KC, Choo HJ, Lee JH. Genome-Wide Association Study on the Content of Nucleotide-Related Compounds in Korean Native Chicken Breast Meat. Animals (Basel) 2023; 13:2966. [PMID: 37760369 PMCID: PMC10525433 DOI: 10.3390/ani13182966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/12/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Meat flavor is an important factor that influences the palatability of chicken meat. Inosine 5'-monophosphate (IMP), inosine, and hypoxanthine are nucleic acids that serve as taste-active compounds, mainly enhancing flavor in muscle tissue. For this study, we performed a genome-wide association study (GWAS) using a mixed linear model to identify single-nucleotide polymorphisms (SNPs) that are significantly associated with changes in the contents of the nucleotide-related compounds of breast meat in the Korean native chicken (KNC) population. The genomic region on chicken chromosome 5 containing an SNP (rs316338889) was significantly (p < 0.05) associated with all three traits. The trait-related candidate genes located in this significant genomic region were investigated through performing a functional enrichment analysis and protein-protein interaction (PPI) database search. We found six candidate genes related to the function that possibly affected the content of nucleotide-related compounds in the muscle, namely, the TNNT3 and TNNT2 genes that regulate muscle contractions; the INS, IGF2, and DUSP8 genes associated with insulin sensitivity; and the C5NT1AL gene that is presumably related to the nucleotide metabolism process. This study is the first of its kind to find candidate genes associated with the content of all three types of nucleotide-related compounds in chicken meat using GWAS. The candidate genes identified in this study can be used for genomic selection to breed better-quality chickens in the future.
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Affiliation(s)
- Minjun Kim
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea; (M.K.); (J.P.M.)
| | - Jean Pierre Munyaneza
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea; (M.K.); (J.P.M.)
| | - Eunjin Cho
- Department of Bio-AI Convergence, Chungnam National University, Daejeon 34134, Republic of Korea;
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea;
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea;
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Republic of Korea;
| | - Hyo Jun Choo
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Republic of Korea
| | - Jun Heon Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea; (M.K.); (J.P.M.)
- Department of Bio-AI Convergence, Chungnam National University, Daejeon 34134, Republic of Korea;
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Aung SH, Abeyrathne EDNS, Hossain MA, Jung DY, Kim HC, Jo C, Nam KC. Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat. Food Sci Anim Resour 2023; 43:639-658. [PMID: 37483995 PMCID: PMC10359836 DOI: 10.5851/kosfa.2023.e25] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 06/05/2023] [Accepted: 06/09/2023] [Indexed: 07/25/2023] Open
Abstract
Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the quality traits of meat regarding sex status. The loin meats [non-castrated male (NCM), castrated male (CM), and female (FM)] were collected and stored at 4°C in a laboratory refrigerator and analyzed on the 1st, 5th, and 8th consecutive days. The moisture content was the lowest and the protein content was highest in FM (p<0.05). Fat and ash content in NCM and FM were similar while lowest in CM. The CIE L* was significantly higher in NCM, but there were no significant differences of CIE a* and CIE b* within groups at initial day. The color intensity increased on the 5th storage day and decreased again after the 8th storage day, except in NCM. NCM displayed the highest thiobarbituric acid reactive substances value (p<0.05), whereas CM displayed a higher pH value than other groups throughout the storage period. Indole levels were the highest in NCM (0.031 mg/kg); however, skatole levels were not significant differences across all treatments (p>0.05). No significant difference was observed in the fatty acid composition between NCM and CM (p>0.05), whereas a significant difference was observed in FM (p<0.05). Most of the water-soluble metabolites showed significant differences between sexes. Overall, sex status effects on quality properties of meat and castration can improve the overall sensory acceptance by reducing goaty flavor of Korean native black goat meat.
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Affiliation(s)
- Shine Htet Aung
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Zoology, Kyaukse
University, Kyaukse 05151, Myanmar
| | - Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Animal Science, Uva Wellassa
University, Badulla 90000, Sri Lanka
| | - Md. Altaf Hossain
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Applied Food Science and
Nutrition, Chattogram Veterinary and Animal Sciences
University, Chattogram 4225, Bangladesh
| | - Doo Yeon Jung
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Hyun Cheol Kim
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Ki-Chang Nam
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
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Ali M, Aung SH, Abeyrathne EDNS, Park JY, Jung JH, Jang A, Jeong JY, Nam KC. Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives. Food Sci Anim Resour 2023; 43:245-268. [PMID: 36909856 PMCID: PMC9998199 DOI: 10.5851/kosfa.2022.e72] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/07/2022] [Accepted: 11/22/2022] [Indexed: 11/26/2022] Open
Abstract
The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4°C for 1 d, and the rest of the meats were kept at -18°C for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Shine Htet Aung
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Zoology, Kyaukse University, Kyaukse 05151, Myanmar
| | - Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | | | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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Aung SH, Abeyrathne EDNS, Ali M, Ahn DU, Choi YS, Nam KC. Comparison of Functional Properties of Blood Plasma Collected from Black Goat and Hanwoo Cattle. Food Sci Anim Resour 2023; 43:46-60. [PMID: 36789192 PMCID: PMC9890370 DOI: 10.5851/kosfa.2022.e57] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 09/19/2022] [Accepted: 09/21/2022] [Indexed: 11/06/2022] Open
Abstract
Slaughterhouse blood is a by-product of animal slaughter that can be a good source of animal protein. This research purposed to examine the functional qualities of the blood plasma from Hanwoo cattle, black goat, and their hydrolysates. Part of the plasma was hydrolyzed with proteolytic enzymes (Bacillus protease, papain, thermolysin, elastase, and α-chymotrypsin) to yield bioactive peptides under optimum conditions. The levels of hydrolysates were evaluated by 15% sodium dodecyl sulfate polyacrylamide gel electrophoresis. The antioxidant, metal-chelating, and angiotensin I-converting enzyme (ACE) inhibitory properties of intact blood plasma and selected hydrolysates were investigated. Accordingly, two plasma hydrolysates by protease (pH 6.5/55°C/3 h) and thermolysin (pH 7.5/37°C/3-6 h) were selected for analysis of their functional properties. In the oil model system, only goat blood plasma had lower levels of thiobarbituric acid reactive substances than the control. The diphenyl picrylhydrazyl radical scavenging activity was higher in cattle and goat plasma than in proteolytic hydrolysates. Ironchelating activities increased after proteolytic degradation except for protease-treated cattle blood. Copper-chelating activity was excellent in all test samples except for the original bovine plasma. As for ACE inhibition, only non-hydrolyzed goat plasma and its hydrolysates by thermolysin showed ACE inhibitory activity (9.86±5.03% and 21.77±3.74%). In conclusion, goat plasma without hydrolyzation and its hydrolysates can be a good source of bioactive compounds with functional characteristics, whereas cattle plasma has a relatively low value. Further studies on the molecular structure of these compounds are needed with more suitable enzyme combinations.
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Affiliation(s)
- Shine Htet Aung
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea,Department of Zoology, Kyaukse
University, Kyaukse 05151, Myanmar
| | - Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea,Department of Animal Science, Uva Wellassa
University, Badulla 90000, Sri Lanka
| | - Mahabbat Ali
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea,Department of Animal Production and
Management, Sher-e-Bangla Agricultural University, Dhaka 1207,
Bangladesh
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State
University, Ames, IA 50011, USA
| | - Young-Sun Choi
- Jeollanamdo Agricultural Research and
Extension Services, Gangjin 59213, Korea
| | - Ki-Chang Nam
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea,Corresponding author: Ki-Chang
Nam, Department of Animal Science and Technology, Sunchon National University,
Suncheon 57922, Korea, Tel: +82-61-750-3231, Fax: +82-61-750-3231, E-mail:
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10
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Barido FH, Kim HJ, Shin DJ, Kwon JS, Kim HJ, Kim D, Choo HJ, Nam KC, Jo C, Lee JH, Lee SK, Jang A. Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens. Foods 2022; 11:foods11193006. [PMID: 36230082 PMCID: PMC9563284 DOI: 10.3390/foods11193006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/27/2022] [Accepted: 09/16/2022] [Indexed: 11/23/2022] Open
Abstract
The physicochemical characteristics and flavor-related compounds of thigh meat derived from diverse Korean native chickens (KNC), namely Hanhyup No. 3 (HH3), Woorimatdag No 1 (WRMD 1), and Woorimatdag No 2 (WRMD 2), under fresh and frozen-thawed conditions were studied and compared with those of commercial broilers (CB). Regardless of the breed, KNC showed a higher (p < 0.05) percentage of linoleic and arachidonic acid. The highest proportion of docosahexaenoic acid was observed in WRMD 2. Despite having a higher collagen content, thigh meat derived from KNC maintained a similar texture profile in comparison to that of CB. The concentrations of most free amino acids (FAA), except for taurine, tryptophan, and carnosine, were higher in frozen-thawed meat than in fresh meat. Regarding volatile organic compounds (VOC), following freezing, the concentration of favorable VOCs increased in CB, but decreased in WRMD 1, suggesting a loss of pleasant flavor in frozen-thawed meat. This study indicated that changes in VOCs, including hydrocarbons (d-limonene, heptadecane, hexadecane, naphthalene, pentadecane, 3-methyl-, tridecane), esters (arsenous acid, tris(trimethylsilyl) ester, decanoic acid, ethyl ester, hexadecanoic acid, ethyl ester), alcohol (1-hexanol, 2-ethyl-), ketones (5,9-undecadien-2-one, 6,10-dimethyl-), and aldehydes (pentadecanal-, tetradecanal, tridecanal), may be a promising marker for distinguishing between fresh and frozen-thawed chicken thigh meat. These findings are of critical importance as preliminary data for developing high-quality chicken meat products.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hye-Jin Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Dong-Jin Shin
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Ji-Seon Kwon
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hee-Jin Kim
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hyo-Jun Choo
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Jun-Heon Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Sung-Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- Correspondence:
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11
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Abeyrathne EDNS, Nam KC, Huang X, Ahn DU. Egg yolk lipids: separation, characterization, and utilization. Food Sci Biotechnol 2022; 31:1243-1256. [PMID: 35992319 PMCID: PMC9385935 DOI: 10.1007/s10068-022-01138-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 06/22/2022] [Accepted: 07/12/2022] [Indexed: 11/04/2022] Open
Abstract
Egg yolk contains very high levels of lipids, which comprise 33% of whole egg yolk. Although triglyceride is the main lipid, egg yolk is the richest source of phospholipids and cholesterol in nature. The egg yolk phospholipids have a unique composition with high levels of phosphatidylcholine followed by phosphatidylethanolamine, sphingomyelin, plasmalogen, and phosphatidylinositol. All the egg yolk lipids are embedded inside the HDL and LDL micelles or granular particles. Egg yolk lipids can be easily extracted using solvents or supercritical extraction methods but their commercial applications of egg yolk lipids are limited. Egg yolk lipids have excellent potential as a food ingredient or cosmeceutical, pharmaceutical, and nutraceutical agents because they have excellent functional and biological characteristics. This review summarizes the current knowledge on egg yolk lipids' extraction methods and functions and discusses their current and future use, which will be important to increase the use and value of the egg.
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Affiliation(s)
- Edirisingha Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science, Uva Wellassa University, Badulla, 90000 Sri Lanka
- Department of Animal Science & Technology, Suncheon National University, Suncheon, 57922 Korea
| | - Ki-Chang Nam
- Department of Animal Science & Technology, Suncheon National University, Suncheon, 57922 Korea
| | - Xi Huang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011 USA
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12
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Tissera WMJCM, Rathnayake SI, Abeyrathne EDNS, Nam KC. An improved extraction and purification method for obtaining high-quality chitin and chitosan from blue swimmer ( Portunus pelagicus) crab shell waste. Food Sci Biotechnol 2021; 30:1645-1655. [PMID: 34925940 DOI: 10.1007/s10068-021-01002-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 10/22/2021] [Accepted: 10/25/2021] [Indexed: 11/28/2022] Open
Abstract
Portunus pelagicus shell waste is highly accumulated in seafood processing factories and has low commercial applications. The objective of this study was to modify and develop a scale-up, simple, and high-yielding chemical method for extraction and purification of chitin and chitosan from P. pelagicus shell waste. The developed method included a new "pretreatment" process using acetic acid followed by chemical treatments at each purification step. The final product was characterized by XRD and FTIR spectroscopy. Control chitin and chitosan were produced using a pre-described method for comparison. Yields of crude chitin, chitosan, and purified chitosan were 32.52 ± 0.68%, 26.28 ± 0.47%, and 21.78 ± 0.34% respectively whereas in the control chitin and chitosan the yields were 20.34 ± 0.72% and 13.79 ± 0.93% respectively (p < 0.05). Better physicochemical and functional properties were recorded in the developed method (p < 0.05). Hence the developed methodology can be scaled up and used in industrial applications. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-01002-x.
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Affiliation(s)
| | | | - Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science, Uva Wellassa University, Badulla, 90000 Sri Lanka.,Department of Animal Science & Technology, Sunchon National University, Suncheon, 57922 Korea
| | - Ki-Chang Nam
- Department of Animal Science & Technology, Sunchon National University, Suncheon, 57922 Korea
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13
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Ali M, Nam KC. Physicochemical attributes, oxidative stability, and microbial profile of boneless sirloin and bone-in T-bone steaks from Hanwoo steer with reference to dry-aging. J Anim Sci Technol 2021; 63:1169-1181. [PMID: 34796355 PMCID: PMC8564308 DOI: 10.5187/jast.2021.e95] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/14/2021] [Accepted: 08/12/2021] [Indexed: 11/20/2022]
Abstract
We investigated the comparative physicochemical attributes, oxidative stability,
and microbial characteristics of 28 days dry-aged meat in between boneless
sirloin (gluteus medius) and bone-in T-bone steaks
(infraspinatus) muscles from Korean Native Hanwoo Steer
(KNHS). Results reveal that regardless of the muscles, dry-aging increased
protein content and water-holding capacity (WHC) (p <
0.05). Meat from infraspinatus-aged muscle led to darker meat
with higher pH values than un-aged meat (p < 0.05).
However, fat content, CIE a*, and CIE b* remained unchanged in both muscles at
aging. At aged meat, thiobarbituric acid reactive substances (TBARS) values from
bone-in infraspinatus muscle was 2.5-fold higher than boneless
gluteus medius muscle (p < 0.05).
Dry-aging led to an increase in the contents of total unsaturated fatty acids
(UFAs), monounsaturated fatty acids (MUFAs), and UFA/saturated fatty acids (SFA)
in both muscles (p < 0.05). Furthermore, gluteus
medius aged muscle concentrated with olic acid (C18:1) compared to
infraspinatus aged muscle. Irrespective of the muscles,
dry-aging enhanced the total free amino acids (FAAs) as well as tasty, and
bitter amino acid contents whereas decreased the tasty/bitter amino acids
(p < 0.05). Aromatic amino acid, tryptophan that
converted to serotonin was 2-fold higher in boneless gluteus
medius muscle than bone-in infraspinatus muscle at
pre and post aging processes (p < 0.05). Aged
Infraspinatus muscle increased total bacteria
(p < 0.05) while no salmonellaspp. was detected in both muscles. Taken together, our study
confirms that 28 days dry-aging profiling the quality characteristics of
boneless sirloin (gluteus medius) and bone-in T-bone steaks
(infraspinatus) distinctly while gluteus
medius aged steak performs better owing to oxidative stability and
functional compounds than infraspinatus aged steak.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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14
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Ali M, Lee SY, Park JY, Chung YH, Nam KC. Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product. Food Sci Anim Resour 2021; 41:826-839. [PMID: 34632402 PMCID: PMC8460331 DOI: 10.5851/kosfa.2021.e40] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 07/30/2021] [Accepted: 07/31/2021] [Indexed: 11/27/2022] Open
Abstract
A 60-d feeding trial was conducted to evaluate the effects of diets supplemented
with two concentrations (0% and 0.3%) of black raspberry
(Rubus coreanus Miquel) fruit by-product (RCFB) on the
physicochemical characteristics, oxidative stability, antioxidant capacity,
antioxidant enzyme activity, and fatty acid profile of M. longissimus
dorsi (LL) porcine muscle from Berkshire finishing pigs meat.
Results revealed that regardless of the sex, diets supplemented with 0.3%
RCFB reduced (p<0.05) the thiobarbituric acid reactive substances (TBARS)
expressed as malonaldehyde (MDA) content effectively. A higher antioxidant
capacity [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity] was
found (p<0.05) in response to feeding supplemented with 0.3% RCBF
for male or female pigs. Moreover, 0.3% RCFB dietary feed increased
(p<0.05) the glutathione peroxidase enzyme activities (GPX1) in blood
plasma for male or female pigs. However, no influences were observed
(p>0.05) on meat color, WHC, shear force, and fatty acid contents while
fed diet supplemented with 0% or 0.3% RCFB for male or female
pigs. Overall, this study suggests that a diet supplemented with 0.3%
RCFB may beneficially affect owing to better oxidative stability, higher
antioxidant capacity, and antioxidant enzyme activity (blood plasma) in pigs
which could be a promising natural antioxidant without affecting meat quality
traits.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | | | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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15
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Ali M, Lee SY, Park JY, Nam KC. Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages. Food Sci Anim Resour 2021; 41:788-801. [PMID: 34632399 PMCID: PMC8460333 DOI: 10.5851/kosfa.2021.e36] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/30/2021] [Accepted: 07/07/2021] [Indexed: 11/06/2022] Open
Abstract
This study examined biochemical components, fatty acids, antioxidant dipeptides,
and muscle fiber density of breast and thigh muscles from Korean new native
chicken strains (A and B) at two slaughter ages, compared with white
semi-broiler (W) or broilers. The pH values were different by chicken breed. The
new native strains had the lowest fat content in the breast at 12 wk
(p<0.05). Regardless of the muscles, A and B at 12 wk had higher levels
of arachidonic acid (ARA; C20:4), docosahexaenoic acid (DHA; C22:6), and
nervonic acid (C24:1) than broilers (p<0.05). A similar result was
observed for the polyunsaturated fatty acids (PUFAs) and polyunsaturated and
saturated fatty acids ratio (P/S) content in the breast. Irrespective of the
muscles, A and B enriched with omega-3 fatty acids had a lower
ω-6/ω-3 PUFA ratio than broilers (p<0.05) at 12 wk. Of the
antioxidant di-peptides, the anserine contents were highest in A and B than in
the W or broilers (p<0.05), regardless of the muscles and slaughter ages.
Furthermore, the breast meat from A and B contained a higher muscle fiber
density for both slaughter ages than the W and broilers (p<0.05). Based
on these findings, even if the commercial birds (broilers or W) are raised under
the similar environmental conditions as A and B, the new native chicken strains
have distinct meat quality attributes, particularly higher ARA and DHA levels,
lower ω-6/ω-3 PUFA ratio, and higher anserine contents.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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16
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Ali M, Park JY, Lee SY, Choi YS, Nam KC. Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time. J Anim Sci Technol 2021; 63:149-159. [PMID: 33987592 PMCID: PMC7882841 DOI: 10.5187/jast.2021.e14] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/14/2020] [Accepted: 11/07/2020] [Indexed: 11/20/2022]
Abstract
This study examined the effects of different wet-aging times on the
physicochemical characteristics and microbial profile of longissimus
lumborum (LL) and biceps femoris (BF) muscles from
Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH,
cooking loss, shear force, meat color, free amino acid, total bacteria, and
coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging
at 4°C under vacuum packaging. The results showed that different
wet-aging times led to significant pH variations between the muscles throughout
the aging period. The wet-aging time did not affect the WHC and cooking loss in
meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days
had a significantly higher WHC and less cooking loss than meat aged for 0, 10,
and 15 days. The meat from the LL muscle wet-aged for five days produced
tenderer meat (low shear force value) than the unaged meat (p
< 0.05). Moreover, the color was similar in the LL muscle regardless of
the number of aging days. In the BF muscle, the redness (a*) was higher in the
meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days
(p < 0.05). Regardless of the muscles, an increase
in wet-aging time led to an increase in the total free amino acids contents in
both muscles (p < 0.05). On the other hand, the
tasty/bitter amino acid ratio was significantly higher for five days of wet-aged
meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of
the muscles, the total bacteria and coliform counts were significantly lower for
five days of wet-aged meat than 10 and 15 days of aging (p
< 0.05). Therefore, chevon wet-aged for five days is an optimal aging
period under vacuum packaging that fortifies meat quality with a minimal
microbial negative defect.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Young-Sun Choi
- Jeollanamdo Agricultural Research and Extension Services, Gangjin 59213, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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Ali M, Baek KH, Lee SY, Kim HC, Park JY, Jo C, Jung JH, Park HC, Nam KC. Comparative Meat Qualities of Boston Butt Muscles ( M. subscapularis) from Different Pig Breeds Available in Korean Market. Food Sci Anim Resour 2021; 41:71-84. [PMID: 33506218 PMCID: PMC7810401 DOI: 10.5851/kosfa.2020.e79] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/26/2020] [Accepted: 09/09/2020] [Indexed: 11/14/2022] Open
Abstract
This study aimed to determine the effects of breed on meat quality
characteristics of porcine Boston butt muscles (M.
subscapularis) from three different pig breeds:
Landrace×Yorkshire×Duroc (LYD), Berkshire, and Ibérico
available in Korean market. Ibérico showed significantly higher fat
content, yellowness (CIE b*), cooking loss, and lower shear force values than
LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid
(16:0) were significantly higher in Ibérico breed, but stearic acid
(18:0) was higher in LYD. As linoleic acid (18:2) and arachidonic acid (20:4)
were higher in Berkshire sows as compared to the other breeds, atherogenicity
and thrombogenicity indexes were significantly lower in Berkshire sow.
Ibérico had lower the ω-6/ω-3 fatty acids ratio, and higher
taurine and free amino acids compared with the others. Ibérico also
showed significantly greater lipid oxidation, lower antioxidant capacity, and
higher hypoxanthine contents, whereas the Berkshire had higher
inosine-5’-monophosphate and lower K-index value as
compared to the Ibérico. The breed did not impart any significant effect
on the size and density of muscle fibers. Thus, quality characteristics of
Boston butt varied from breed to breed, and certain consumer preferences for
Ibérico can be explained, in part, by the unique quality characteristics
imparted by higher contents of intramuscular fat, oleic acid, and free amino
acids.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ki Ho Baek
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Hyun Cheol Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
| | | | | | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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18
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Yim DG, Shin DJ, Jo C, Nam KC. Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture. Food Sci Anim Resour 2020; 40:946-956. [PMID: 33305279 PMCID: PMC7713778 DOI: 10.5851/kosfa.2020.e65] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 07/28/2020] [Accepted: 08/02/2020] [Indexed: 12/29/2022] Open
Abstract
To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9%+NaNO2 0.01%), T3 (KCl 1.9%+NaNO2 0.01%), and T4 (MgCl2 1.9%+NaNO2 0.01%), under 40 days ripening conditions. Sodium-alternative salts (T3 or T4) showed characteristically different quality traits compared with T2. Especially, T3 had lower pH, water activity, volatile basic nitrogen, and lipid oxidation after 20 days of ripening period, compare with T2 or T4 (p<0.05). Sodium nitrite had critical impact on increased a* values, and T3 showed higher a* values compared with T2 or T4 (p<0.05). Sodium nitrite reduced initial growth of coliforms but sodium-alternative salts did not affect microbial growth patterns. T2-T4 containing sodium nitrite had higher content of umami nucleotide flavor compounds compared with T1, regardless of the chlorine salt species. The combined use of sodium-alternative curing salts and minimal sodium nitrite was found to be an applicable strategy on development of low sodium salami without a trade-off of the product quality.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Dong-Jin Shin
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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Kim HJ, Kim HJ, Jeon J, Nam KC, Shim KS, Jung JH, Kim KS, Choi Y, Kim SH, Jang A. Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage. Poult Sci 2020; 99:1788-1796. [PMID: 32111339 PMCID: PMC7587666 DOI: 10.1016/j.psj.2019.12.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
In this study, we aimed to investigate the meat quality characteristics, bioactive compound content, and antioxidant activity during refrigerated storage of breast meat of Arbor Acres broilers (carcass weight: 1.1 kg, raised for 35 D) obtained from a conventional farm (BCF, n = 30) and an animal welfare farm (BAF, n = 30) in Korea. The BCF and BAF did not differ in their proximate composition, color, water-holding capacity, creatine, creatinine, and carnosine contents. However, the shear force value was significantly higher in BAF than in BCF (P < 0.05). The 2-thiobarbituric acid reactive substance (TBARS) levels in BCF on days 7 and 9 were significantly higher than those in BAF (P < 0.001). During storage, the total volatile basic nitrogen (VBN) content of BAF was significantly lower, except on day 1. The fatty acid composition of samples was not affected by the storage period, however, saturated fatty acid and unsaturated fatty acid contents did differ among the types of farm systems (P < 0.05). Although the creatine, creatinine, and carnosine contents in BAF and BCF did not differ significantly, the carnosine and creatinine contents decreased with the increase in storage period (P < 0.05). The anserine content of BAF was significantly higher than that of BCF throughout storage. Superoxide dismutase activity was not affected by the type of farm system but was affected by storage period. Overall, BAF showed lower pH, microorganism, TBARS, and VBN values, and higher anserine contents than BCF. These findings can serve as reference data for the evaluation of chicken meat quality of broilers raised in animal welfare farm and conventional farm.
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Affiliation(s)
- Hee-Jin Kim
- Department of Animal Life Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Hye-Jin Kim
- Department of Animal Life Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - JinJoo Jeon
- Poultry Research Institute, Rural Development Administration, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Kwan-Seob Shim
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea
| | | | - Kyong Su Kim
- Department of Food Science and Nutrition, Chosun University, Gwangju 61452, Korea
| | - Yangil Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Sang-Ho Kim
- Poultry Research Institute, Rural Development Administration, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Aera Jang
- Department of Animal Life Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea.
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Yim DG, Ali M, Nam KC. Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening. Food Sci Anim Resour 2020; 40:11-20. [PMID: 31970327 PMCID: PMC6957450 DOI: 10.5851/kosfa.2019.e61] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 04/08/2019] [Accepted: 08/25/2019] [Indexed: 11/06/2022] Open
Abstract
The intent of this study was to scrutinize the consequence of salt type
[sun-dried salt, refined salt, baked salt, or nitrate pickling salt (NP)] on the
physicochemical and microbiological features of salami formulated by soaking
with Aspergillus spp. before ripening. The effects of
nitrate-free salts added were not significant. Nitrate pickling salt samples
were significantly higher in protein level, whereas those were lower in fat
level during ripening (p<0.05). The pH of salamis treated with NP was
higher than that of other salt treatments, while weight losses of those was
lower (p<0.05). During the ripening and drying, NP produced lower extent
of volatile basic nitrogen and lipid oxidation than those with other salts
(p<0.05). The total aerobic population counts of NP samples revealed
lower than that of other samples over the ripening time. The addition of NP in
salamis produced redder sausages. The salamis containing NP found to be better
physicochemical and microbiological quality attributes than the other salt
types.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Korea
| | - Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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Yim DG, Choi YS, Nam KC. Sea tangle ( Laminaria japonica) supplementation on meat quality of Korean native black goat. J Anim Sci Technol 2019; 61:352-358. [PMID: 31844545 PMCID: PMC6906126 DOI: 10.5187/jast.2019.61.6.352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 10/22/2019] [Accepted: 10/24/2019] [Indexed: 11/20/2022]
Abstract
The supplementation effects of sea tangle powders were determined for the meat
quality in Korean native black goats. A total 90 castrated male black goats at
3-month age were divided into 3 dietary treatment groups: control (basal diet +
mineral block), T1 (0.3% sea tangle feeding with the basal diet), T2 (0.9% sea
tangle feeding with the basal diet). At 9-months feeding, 10 goats per treatment
group were slaughtered, and the longissimus dorsi muscle
samples were vacuum-packed, and subsequently analyzed for physicochemical
evaluations. Analysis revealed decrease in the shear force and TBARS values of
meat in the sea tangle dietary groups (p < 0.05). The T2
group exhibited increased levels of unsaturated fatty acids such as C16:1,
C18:1, C18:2, and C20:4 (p < 0.05). The content of free
amino acids with desirable taste such as aspartic acid, glutamic acid, glycine,
histidine, and serine were higher in T2, whereas alanine content was higher in
both sea tangle dietary groups, as compared to control (p <
0.05). These data indicate that feeding dietary sea tangle as an alternative
mineral source results in an improvement in the physicochemical profiles of goat
meat.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Korea
| | - Young-Sun Choi
- Jeollanamdo Agricultural Research and Extension Services, Gangin 59213, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Sunchon 57922, Korea
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Ali M, Lee SY, Park JY, Jung S, Jo C, Nam KC. Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds. Food Sci Anim Resour 2019; 39:632-642. [PMID: 31508593 PMCID: PMC6728819 DOI: 10.5851/kosfa.2019.e54] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 06/28/2019] [Accepted: 07/18/2019] [Indexed: 11/06/2022] Open
Abstract
The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight. Mostly native chicken strains had higher contents of carnosine, anserine, and reducing sugar than the broiler. Especially HH implied the highest values of carnosine and anserine, and 2C did the highest of reducing sugar (p<0.05). Vitamin A contents between native chickens and broiler were not significantly different (p>0.05). The contents of α-tocopherol were significantly higher in 2C than those of HH or broiler (p<0.05). Native chicken strains contained lower cholesterol levels than the broiler. Broiler had higher contents of P, Mg, and Na than native chickens (p<0.05), but it had lower content of Cu than HH or 2A. The savory free amino acids including glutamic acid was highest in 2A than the other native chickens and broiler (p<0.05). This study confirms that certain new strains of native chickens be a good source in terms of functional compounds and micronutrients which can be attractive health promoting nutritional quality factors.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Cheorun Jo
- Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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Yim DG, Jo C, Mahabbat A, Park JY, Lee SY, Nam KC. Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder. Food Sci Anim Resour 2019; 39:510-519. [PMID: 31304478 PMCID: PMC6612785 DOI: 10.5851/kosfa.2019.e46] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 06/07/2019] [Accepted: 06/07/2019] [Indexed: 11/15/2022] Open
Abstract
The effect of combined electron-beam irradiation and aging temperature of pork on
microbiological and physicochemical properties was investigated. The samples
from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and
assigned randomly to an aging temperature (2°C, 10°C, or
25°C) during 8 d. On 4 d of aging at 25°C, total aerobic bacteria
of non-irradiated ones reached 7 Log CFU/g which is no salable levels. Shear
force values of irradiated meat after aging for 2 and 4 d at 25°C was
lower than those aged at 2°C. Irradiated samples at 2°C had lower
cooking loss after 2 and 8 d of aging, compared with other aging temperatures.
Irradiation did not accelerate 2-thiobarbituric acid reactive substance (TBARS)
value when aged up to 4 d. Irradiated samples aged at 10°C and
25°C for 8 d scored significantly higher TBARS values. With an increased
aging period, a* and b* in irradiated samples at 2°C slightly increased,
but irradiation caused negligible changes in meat color. The highest contents of
a desirable nucleotide flavor compounds (inosine-5-phosphate) were observed in
pork at 2°C when aged for 4 and 8 d, while the lowest contents were
observed at 25°C. Aging in irradiated pork for 8 d at 2°C resulted
in optimal condition with improved meat quality and minimal microbiologically
negative defect.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ali Mahabbat
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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Yim DG, Jung JH, Ali MM, Nam KC. Erratum to: Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs. J Anim Sci Technol 2019; 61:109. [PMID: 31333244 PMCID: PMC6582936 DOI: 10.5187/jast.2019.61.2.109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
[This corrects the article DOI: 10.5187/jast.2019.61.1.35.].
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Affiliation(s)
- Dong-Gyun Yim
- Department of Animal Science, Sangji University,
Wonju 26339, Korea
| | - Jong-Hyun Jung
- Senior Director, Jung P&C Institute, Inc.,
Yongin 16950, Korea
| | - Md. Mahabbat Ali
- Department of Animal Science and Technology,
Sunchon National University, Sunchon 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology,
Sunchon National University, Sunchon 57922, Korea
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Yim DG, Jung JH, Ali MM, Nam KC. Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs. J Anim Sci Technol 2019; 61:35-40. [PMID: 31333859 PMCID: PMC6582917 DOI: 10.5187/jast.2019.61.1.35] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 01/18/2019] [Accepted: 01/21/2019] [Indexed: 12/29/2022]
Abstract
This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and Landrace × Yorkshire × Duroc (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at 0°C for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower L* and b* values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Korea
| | - Jong-Hyun Jung
- Senior Director, Jung P&C Institute, Inc., Yongin 16950, Korea
| | - Md Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Sunchon 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Sunchon 57922, Korea
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Yim DG, Chung KY, Jo C, Nam KC. Use of alternative curing salts for processing salamis. Asian-Australas J Anim Sci 2018; 31:123-128. [PMID: 28823130 PMCID: PMC5756913 DOI: 10.5713/ajas.17.0432] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 07/04/2017] [Accepted: 08/02/2017] [Indexed: 12/04/2022]
Abstract
OBJECTIVE This study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts. METHODS Various types of curing salts (KCl or MgCl2) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening. RESULTS The substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p<0.05). Compared with the sun-dried NaCl, use of KCl in salami also led to greater inosine 5'-monophosphate whereas refined NaCl had more inosine (p<0.05). KCl-added salami also had a higher C12:0, C17:1, and C20:0 than other types of salami (p<0.05). MgCl2-added salami had higher content of free amino acids compared to the other salamis (p<0.05). CONCLUSION Alternative curing salts such as KCl and MgCl2 could substitute NaCl in consideration of quality factor of a fermented meat product. Especially replacement of NaCl with KCl will be a suitable strategy for developing relatively low sodium salami products without compromising product quality.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea
| | - Ku-Young Chung
- Department of Animal Science and Biotechnology, Sangji University, Wonju 26339, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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Lee MA, Jung Y, Jo C, Park JY, Nam KC. Analysis of Consumers' Preferences and Price Sensitivity to Native Chickens. Korean J Food Sci Anim Resour 2017; 37:469-476. [PMID: 28747834 PMCID: PMC5516075 DOI: 10.5851/kosfa.2017.37.3.469] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/13/2017] [Accepted: 06/13/2017] [Indexed: 11/16/2022] Open
Abstract
This study analyzed consumers’ preferences and price sensitivity to native chickens. A survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n=500) living in Korea. Statistical analyses evaluated the consumption patterns of native chickens, preference marketing for native chicken breeds which will be newly developed, and price sensitivity measurement (PSM). Of the subjects who preferred broilers, 24.3% do not purchase native chickens because of the dryness and tough texture, while those who preferred native chickens liked their chewy texture (38.2%). Of the total subjects, 38.2% preferred fried native chickens (38.2%) for processed food, 38.4% preferred direct sales for native chicken distribution, 51.0% preferred native chickens to be slaughtered in specialty stores, and 32.4% wanted easy access to native chickens. Additionally, the price stress range (PSR) was 50 won and the point of marginal cheapness (PMC) and point of marginal expensiveness (PME) were 6,980 won and 12,300 won, respectively. Evaluation of the segmentation market revealed that consumers who prefer broiler to native chicken breeds were more sensitive to the chicken price. To accelerate the consumption of newly developed native chicken meat, it is necessary to develop a texture that each consumer needs, to increase the accessibility of native chickens, and to have diverse menus and recipes as well as reasonable pricing for native chickens.
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Affiliation(s)
- Min-A Lee
- Department of Food and Nutrition, Kookmin University, Seoul 02707, Korea
| | - Yoojin Jung
- Department of Food and Nutrition, Kookmin University, Seoul 02707, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 57922, Korea
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Yim DG, Jo C, Kim HC, Seo KS, Nam KC. Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin. Korean J Food Sci Anim Resour 2016; 36:215-22. [PMID: 27194930 PMCID: PMC4869548 DOI: 10.5851/kosfa.2016.36.2.215] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 02/04/2016] [Accepted: 02/11/2016] [Indexed: 11/24/2022] Open
Abstract
The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial growth, shear values, meat color, and nucleotide-related flavor compounds of the samples were analyzed. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and Escherhia coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose. Irradiation reduced the total aerobic bacteria (TAB) over the storage, but higher aging temperature increased the TBA. Thus TAB increased sharply in non-irradiated and high temperature-aged (14, 25℃) beef samples after 5 d. With increasing aging temperature and aging time, shear force values decreased. Lipid oxidation could be reduced by short aging time at low aging temperature. The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the aging period. As aging period and temperature increased, IMP decreased and hypoxanthine increased. Considering microbial and physicochemical properties, irradiation can be used for raw beef to be aged at relatively high temperature to shorten aging time and cost.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | | | | | - Ki-Chang Nam
- Corresponding author: Ki-Chang Nam, Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea. Tel: +82-61-750-3231, Fax: +82-61-750-3230, E-mail:
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Iqbal A, Kim YS, Kang JM, Lee YM, Rai R, Jung JH, Oh DY, Nam KC, Lee HK, Kim JJ. Genome-wide Association Study to Identify Quantitative Trait Loci for Meat and Carcass Quality Traits in Berkshire. Asian-Australas J Anim Sci 2015; 28:1537-44. [PMID: 26580276 PMCID: PMC4647092 DOI: 10.5713/ajas.15.0752] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 09/29/2015] [Accepted: 10/03/2015] [Indexed: 12/15/2022]
Abstract
Meat and carcass quality attributes are of crucial importance influencing consumer preference and profitability in the pork industry. A set of 400 Berkshire pigs were collected from Dasan breeding farm, Namwon, Chonbuk province, Korea that were born between 2012 and 2013. To perform genome wide association studies (GWAS), eleven meat and carcass quality traits were considered, including carcass weight, backfat thickness, pH value after 24 hours (pH24), Commission Internationale de l’Eclairage lightness in meat color (CIE L), redness in meat color (CIE a), yellowness in meat color (CIE b), filtering, drip loss, heat loss, shear force and marbling score. All of the 400 animals were genotyped with the Porcine 62K SNP BeadChips (Illumina Inc., USA). A SAS general linear model procedure (SAS version 9.2) was used to pre-adjust the animal phenotypes before GWAS with sire and sex effects as fixed effects and slaughter age as a covariate. After fitting the fixed and covariate factors in the model, the residuals of the phenotype regressed on additive effects of each single nucleotide polymorphism (SNP) under a linear regression model (PLINK version 1.07). The significant SNPs after permutation testing at a chromosome-wise level were subjected to stepwise regression analysis to determine the best set of SNP markers. A total of 55 significant (p<0.05) SNPs or quantitative trait loci (QTL) were detected on various chromosomes. The QTLs explained from 5.06% to 8.28% of the total phenotypic variation of the traits. Some QTLs with pleiotropic effect were also identified. A pair of significant QTL for pH24 was also found to affect both CIE L and drip loss percentage. The significant QTL after characterization of the functional candidate genes on the QTL or around the QTL region may be effectively and efficiently used in marker assisted selection to achieve enhanced genetic improvement of the trait considered.
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Affiliation(s)
| | | | | | | | | | | | - Dong-Yup Oh
- Livestock Research Institute, Yeongju, 750-871, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea
| | - Hak-Kyo Lee
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 561-756, Korea
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Yim DG, Jo C, Kim HJ, Cha JS, Kim HC, Nam KC. Combined Effect of Irradiation and Ageing Condition on Physicochemical and Microbial Quality of Hanwoo Eye of Round. Korean J Food Sci Anim Resour 2015; 35:406-12. [PMID: 26761855 PMCID: PMC4662364 DOI: 10.5851/kosfa.2015.35.3.406] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Revised: 04/14/2015] [Accepted: 05/14/2015] [Indexed: 11/17/2022] Open
Abstract
The combined effects of electron-beam irradiation and ageing of beef were examined. The irradiated samples at dose of 0 or 2 kGy were kept and analyzed for the microbial growth, shear values, meat color, and nucleotide-related flavor compounds at different ageing temperatures (2, 10, or 25℃) for 8 d. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and E. coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose, showing D10 values of 0.66 and 0.65 kGy respectively. The irradiated beef eye of round had lower number of total aerobic bacteria (TAB) than non-irradiated one during the storage, but the TAB increased with higher ageing temperature (p<0.05). Especially, TAB increased sharply in non-irradiated samples aged at 25℃ after 4 d (p<0.05). With increasing ageing temperature and ageing time, shear force values decreased (p<0.05). The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the ageing period (p<0.05). As ageing time and temperature increased, the amounts of inosine monophosphate decreased and the hypoxanthine increased (p<0.05). Relatively high ageing temperature could be used at irradiated beef eye of round to shorten the ageing time.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 660-757, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Korea
| | - Hyun-Joo Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Korea
| | | | | | - Ki-Chang Nam
- Corresponding author: Ki-Chang Nam, Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea. Tel: +82-61-750-3231, Fax: +82-61-750-3230, E-mail:
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Kang HS, Lopez BM, Kim TH, Kim HS, Kim SH, Nam KC, Seo KS. Estimation of Genetic Parameters for Pork Belly Components in Yorkshire Pigs. Asian-Australas J Anim Sci 2015; 28:922-5. [PMID: 26104395 PMCID: PMC4478500 DOI: 10.5713/ajas.14.0678] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/03/2014] [Revised: 11/26/2014] [Accepted: 02/13/2015] [Indexed: 11/29/2022]
Abstract
This study was conducted to estimate the genetic parameters for pork belly traits and muscles in Yorkshire pigs. Each pork belly was cut into nine parts perpendicular to the thoracic vertebrae (6th to 14th). Traits of belly muscles including the deep pectoral, latissimus dorsi, cutaneous trunci, rectus abdominis, external and internal abdominal oblique from 382 purebred pigs were recorded and analyzed using SAS Package (9.1) and Derivative-free restricted maximum likelihood methods. Heritability estimates for belly traits ranged from 0.27 to 0.49, while they were 0.12 to 0.66 for belly muscles. Moderate to high heritability estimates were noted in belly weight (0.33), belly length (0.28), and belly width (0.49). In belly muscles, the latissimus dorsi and deep pectoral, which are located only in the 6th to 9th vertebrae sections, were found to have heritability estimates ranging from 0.21 to 0.29 and 0.23 to 0.35, respectively. Strong heritability estimates were observed in the 7th to 13th sections of cutaneous trunci muscle ranging from 0.42 to 0.66. Genetic correlations of latissimus dorsi m. with belly length were positive (0.50), while cutaneous trunci m. with belly weight also revealed a positive relationship that ranged from 0.35 to 0.47. The estimated genetic parameters indicate that belly weight can be improved by genetic selection. Differences in the levels of heritability occurred among various parameters of Yorkshire pork belly, which should be considered when performing selection to improve pork belly quality. Moreover, these results can provide valuable information that can be used as the basis for further investigations to improve pork belly.
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Affiliation(s)
- H S Kang
- Pig Gene Korea Co. Ltd., Anseong 456-749, Korea
| | - B M Lopez
- Pig Gene Korea Co. Ltd., Anseong 456-749, Korea
| | - T H Kim
- Pig Gene Korea Co. Ltd., Anseong 456-749, Korea
| | - H S Kim
- Pig Gene Korea Co. Ltd., Anseong 456-749, Korea
| | - S H Kim
- Pig Gene Korea Co. Ltd., Anseong 456-749, Korea
| | - K C Nam
- Pig Gene Korea Co. Ltd., Anseong 456-749, Korea
| | - K S Seo
- Pig Gene Korea Co. Ltd., Anseong 456-749, Korea
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Cabling MM, Kang HS, Lopez BM, Jang M, Kim HS, Nam KC, Choi JG, Seo KS. Estimation of Genetic Associations between Production and Meat Quality Traits in Duroc Pigs. Asian-Australas J Anim Sci 2015; 28:1061-5. [PMID: 26104512 PMCID: PMC4478472 DOI: 10.5713/ajas.14.0783] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/08/2014] [Revised: 11/26/2014] [Accepted: 02/13/2015] [Indexed: 11/27/2022]
Abstract
Data collected from 690 purebred Duroc pigs from 2009 to 2012 were used to estimate the heritability, and genetic and phenotypic correlations between production and meat quality traits. Variance components were obtained through the restricted maximum likelihood procedure using Wombat and SAS version 9.0. Animals were raised under the same management in five different breeding farms. The average daily gain, loin muscle area (LMA), backfat thickness (BF), and lean percent (LP) were measured as production traits. Meat quality traits included pH, cooking loss, lightness (L*), redness (a*), yellowness (b*), marbling score (MS), moisture content (MC), water holding capacity (WHC), and shear force. The results showed that the heritability estimates for meat quality traits varied largely from 0.19 to 0.79. Production traits were moderate to highly heritable from 0.41 to 0.73. Genotypically, the BF was positively correlated (p<0.05) with MC (0.786), WHC (0.904), and pH (0.328) but negatively correlated with shear force (−0.533). The results of genetic correlations indicated that selection for less BF could decrease pH, moisture content, and WHC and increase the shear force of meat. Additionally, a significant positive correlation was recorded between average daily gain and WHC, which indicates pork from faster-growing animals has higher WHC. Furthermore, selection for larger LMA and LP could increase MS and lightness color of meat. The meat quality and production traits could be improved simultaneously if desired. Hence, to avoid further deterioration of pork characteristics, appropriate selection of traits should be considered.
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Affiliation(s)
- M M Cabling
- Animal Breeding and Genetics Division, National Institute of Animal Science, Rural Development Administration, Suncheon 540-950, Korea
| | - H S Kang
- Animal Breeding and Genetics Division, National Institute of Animal Science, Rural Development Administration, Suncheon 540-950, Korea
| | - B M Lopez
- Animal Breeding and Genetics Division, National Institute of Animal Science, Rural Development Administration, Suncheon 540-950, Korea
| | - M Jang
- Animal Breeding and Genetics Division, National Institute of Animal Science, Rural Development Administration, Suncheon 540-950, Korea
| | - H S Kim
- Animal Breeding and Genetics Division, National Institute of Animal Science, Rural Development Administration, Suncheon 540-950, Korea
| | - K C Nam
- Animal Breeding and Genetics Division, National Institute of Animal Science, Rural Development Administration, Suncheon 540-950, Korea
| | - J G Choi
- Animal Breeding and Genetics Division, National Institute of Animal Science, Rural Development Administration, Suncheon 540-950, Korea
| | - K S Seo
- Animal Breeding and Genetics Division, National Institute of Animal Science, Rural Development Administration, Suncheon 540-950, Korea
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Yim DG, Ahn DU, Nam KC. Effect of Packaging and Antioxidant Combinations on Physicochemical Properties of Irradiated Restructured Chicken Rolls. Korean J Food Sci Anim Resour 2015; 35:248-57. [PMID: 26761835 PMCID: PMC4682523 DOI: 10.5851/kosfa.2015.35.2.248] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 03/26/2015] [Accepted: 03/28/2015] [Indexed: 11/20/2022] Open
Abstract
Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determined. Chicken breast treated with antioxidants (none, sesamol+a-tocopherol) was used to process restructured chicken breast rolls. The sliced rolls were vacuum, aerobic, or double packaged (vacuum for 7 d then aerobic for 3 d) and electron beam irradiated at 2.5 kGy. Color, 2-thiobarbituric acid reactive substances (TBARS), oxidation reduction potentials (ORP), and volatile profiles of the samples were determined at 0 and 10 d. Irradiation made restructured chicken rolls redder (p<0.05), and the increased redness was more distinct in irradiated vacuum-packaged than irradiated aerobic or double packaged meats. TBARS values of antioxidant-treated double packaged rolls were lower than even nonirradiated vacuum-packaged meat, and those were distinct at 10 d (p<0.05). ORP and lipid oxidation values were lower in irradiated vacuum and double packaged samples than those in irradiated aerobic packaged ones at 0 d (p<0.05). Irradiation of restructured chicken rolls increased the amount of total volatiles. Considerable amounts of off-odor volatiles were reduced or not detected by double packaging and antioxidant treatment at 10 d. Therefore, the combined use of antioxidants and double packaging would be useful to reduce redness and control the oxidative quality changes of irradiated restructured chicken rolls.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 660-757, Korea
| | - Dong U. Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
| | - Ki-Chang Nam
- Corresponding author: Ki-Chang Nam, Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea. Tel: +82-61-750-3231, Fax: +82-61-750-3230, E-mail:
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Hyeong KE, Lee YM, Kim YS, Nam KC, Jo C, Lee KH, Lee JE, Kim JJ. A whole genome association study on meat palatability in hanwoo. Asian-Australas J Anim Sci 2014; 27:1219-27. [PMID: 25178363 PMCID: PMC4150186 DOI: 10.5713/ajas.2014.14258] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 07/12/2014] [Accepted: 07/21/2014] [Indexed: 12/29/2022]
Abstract
A whole genome association (WGA) study was carried out to find quantitative trait loci (QTL) for sensory evaluation traits in Hanwoo. Carcass samples of 250 Hanwoo steers were collected from National Agricultural Cooperative Livestock Research Institute, Ansung, Gyeonggi province, Korea, between 2011 and 2012 and genotyped with the Affymetrix Bovine Axiom Array 640K single nucleotide polymorphism (SNP) chip. Among the SNPs in the chip, a total of 322,160 SNPs were chosen after quality control tests. After adjusting for the effects of age, slaughter-year-season, and polygenic effects using genome relationship matrix, the corrected phenotypes for the sensory evaluation measurements were regressed on each SNP using a simple linear regression additive based model. A total of 1,631 SNPs were detected for color, aroma, tenderness, juiciness and palatability at 0.1% comparison-wise level. Among the significant SNPs, the best set of 52 SNP markers were chosen using a forward regression procedure at 0.05 level, among which the sets of 8, 14, 11, 10, and 9 SNPs were determined for the respectively sensory evaluation traits. The sets of significant SNPs explained 18% to 31% of phenotypic variance. Three SNPs were pleiotropic, i.e. AX-26703353 and AX-26742891 that were located at 101 and 110 Mb of BTA6, respectively, influencing tenderness, juiciness and palatability, while AX-18624743 at 3 Mb of BTA10 affected tenderness and palatability. Our results suggest that some QTL for sensory measures are segregating in a Hanwoo steer population. Additional WGA studies on fatty acid and nutritional components as well as the sensory panels are in process to characterize genetic architecture of meat quality and palatability in Hanwoo.
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Affiliation(s)
- K-E Hyeong
- Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea
| | - Y-M Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea
| | - Y-S Kim
- Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea
| | - K C Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea
| | - C Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - K-H Lee
- Department of Food and Nutrition, Korea National University of Transportation, Jeungpyung 368-701, Korea
| | - J-E Lee
- DNALink, Inc, Seoul 138-736, Korea
| | - J-J Kim
- Department of Animal Science and Technology, Sunchon National University, Suncheon 540-950, Korea
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Ku BS, Mamuad LL, Kim SH, Jeong CD, Soriano AP, Lee HI, Nam KC, Ha JK, Lee SS. Effect of γ-Aminobutyric Acid (GABA) Producing Bacteria on In vitro Rumen Fermentation, Biogenic Amine Production and Anti-oxidation Using Corn Meal as Substrate. Asian-Australas J Anim Sci 2014; 26:804-11. [PMID: 25049853 PMCID: PMC4093236 DOI: 10.5713/ajas.2012.12558] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2012] [Revised: 02/07/2013] [Accepted: 01/02/2013] [Indexed: 11/27/2022]
Abstract
The effects and significance of γ-amino butyric acid (GABA) producing bacteria (GPB) on in vitro rumen fermentation and reduction of biogenic amines (histamine, methylamine, ethylamine, and tyramine) using corn meal as a substrate were determined. Ruminal samples collected from ruminally fistulated Holstein cows served as inoculum and corn was used as substrate at 2% dry matter (DM). Different inclusion rates of GPB and GABA were evaluated. After incubation, addition of GPB had no significant effect on in vitro fermentation pH and total gas production, but significantly increased the ammonia nitrogen (NH3-N) concentration and reduced the total biogenic amines production (p<0.05). Furthermore, antioxidation activity was improved as indicated by the significantly higher concentration of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) among treated samples when compared to the control (p<0.05). Additionally, 0.2% GPB was established as the optimum inclusion level. Taken together, these results suggest the potential of utilizing GPB as feed additives to improve growth performance in ruminants by reducing biogenic amines and increasing anti-oxidation.
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Affiliation(s)
- Bum Seung Ku
- Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University, Suncheon, Korea
| | - Lovelia L Mamuad
- Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University, Suncheon, Korea
| | - Seon-Ho Kim
- Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University, Suncheon, Korea
| | - Chang Dae Jeong
- Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University, Suncheon, Korea
| | - Alvin P Soriano
- Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University, Suncheon, Korea
| | - Ho-Il Lee
- Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University, Suncheon, Korea
| | - Ki-Chang Nam
- Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University, Suncheon, Korea
| | - Jong K Ha
- Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University, Suncheon, Korea
| | - Sang Suk Lee
- Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University, Suncheon, Korea
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Li YX, Cabling MM, Kang HS, Kim TS, Yeom SC, Sohn YG, Kim SH, Nam KC, Seo KS. Comparison and correlation analysis of different Swine breeds meat quality. Asian-Australas J Anim Sci 2014; 26:905-10. [PMID: 25049866 PMCID: PMC4093505 DOI: 10.5713/ajas.2012.12622] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/06/2012] [Revised: 04/05/2013] [Accepted: 01/04/2013] [Indexed: 11/27/2022]
Abstract
This study was performed to determine the influence of pig breed and gender on the ultimate pH and physicochemical properties of pork. The correlations between pH and pork quality traits directly related to carcass grade, and consumer’s preference were also evaluated. The pH and meat grading scores for cold carcasses of 215 purebred pigs (Duroc, Landrace, and Yorkshire) from four different farms were obtained. Meat quality parameters of the pork loin were analyzed. Duroc and female animals were more affected compared to other breeds and male pigs. Duroc animals had the highest ultimate pH, carcass back fat thickness, marbling scores, yellowness, and fat content (p<0.05). Landrace pigs had the highest color lightness and cooking loss values (p<0.05). Among all trait parameters, marbling scores showed the highest significant differences when evaluating the impact of breed and gender on meat quality characteristics (p<0.001). Ultimate pH was positively correlated with carcass weight (0.20), back fat thickness (0.19), marbling score (0.17), and color score (0.16) while negatively correlated with cooking loss (−0.24) and shear force (−0.20). Therefore, pork samples with lower ultimate pH had lower cooking loss, higher lightness, and higher shear force values irrespective of breed.
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Affiliation(s)
- Y X Li
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
| | - M M Cabling
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
| | - H S Kang
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
| | - T S Kim
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
| | - S C Yeom
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
| | - Y G Sohn
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
| | - S H Kim
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
| | - K C Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
| | - K S Seo
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
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Lim DG, Cha JS, Jo C, Lee KH, Kim JJ, Nam KC. Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade. Korean J Food Sci Anim Resour 2014; 34:287-96. [PMID: 26761169 PMCID: PMC4597867 DOI: 10.5851/kosfa.2014.34.3.287] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 04/02/2014] [Accepted: 04/14/2014] [Indexed: 11/10/2022] Open
Abstract
The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG 1++ showed higher L* and b* color values, higher cooking loss, and lower shear force values, compared with the other groups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for premium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine monophosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ had higher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucleotides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined by the current grading system was not significantly different in terms of functional components; the only significant difference was in intramuscular fat content.
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Affiliation(s)
- Dong-Gyun Lim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 660-757, Korea
| | | | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Kyung Haeng Lee
- Department of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 368-701, Korea
| | - Jong-Ju Kim
- School of Biotechnology, Yeungnam University, Gyeongsan 712-749, Korea
| | - Ki-Chang Nam
- Corresponding author: Ki-Chang Nam, Department of Animal Science and Technology, Sunchon National University, Suncheon 540-742, Korea. Tel: +82-61-750-3231, Fax: +82-61-750-3230, E-mail:
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Lim DG, Jo C, Cha JS, Seo KS, Nam KC. Quality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage. Korean J Food Sci Anim Resour 2014; 34:185-91. [PMID: 26760937 PMCID: PMC4597847 DOI: 10.5851/kosfa.2014.34.2.185] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Revised: 03/06/2014] [Accepted: 03/06/2014] [Indexed: 11/17/2022] Open
Abstract
This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire × Landrace × Duroc (YLD), Yorkshire × Chester White × Yorkshire (YCY), and Yorkshire × Berkshire × Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at 0℃ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.
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Affiliation(s)
- Dong-Gyun Lim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 660-757, Korea
| | - Cheorun Jo
- Major in Animal Biotechnology, Seoul National University, Seoul 151-921, Korea
| | - Ju-Su Cha
- Department of Animal Science and Technology, Sunchon National University, Sunchon 540-950, Korea
| | - Kang-Seok Seo
- Department of Animal Science and Technology, Sunchon National University, Sunchon 540-950, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Sunchon 540-950, Korea
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Shin HS, Nam KC, Park H, Choi HU, Kim HY, Park CS. Effective doses from panoramic radiography and CBCT (cone beam CT) using dose area product (DAP) in dentistry. Dentomaxillofac Radiol 2014; 43:20130439. [PMID: 24845340 DOI: 10.1259/dmfr.20130439] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
OBJECTIVES We compared the effective dose from panoramic radiography with that from cone beam CT (CBCT) using dose area product under adult and child exposure conditions. METHODS The effective doses of the cephalo, panorama, implant and dental modes of Alphard 3030 (Asahi Roentgen Ind., Co. Ltd, Kyoto, Japan) CBCT and the Jaw, Wide, Facial and temporomandibular joint modes of Rayscan Symphony (RAY Co., Ltd, Hwaseong, Republic of Korea) CBCT were compared with those of CRANEX(®) 3+ CEPH (Soredex Orion Corporation, Helsinki, Finland) panoramic radiography equipment under adult and child exposure conditions. Each effective dose was calculated using a conversion formula from dose area product meter measured values (VacuTec Messtechnik GmbH, Dresden, Germany). The conversion formulae used were suggested by Helmrot and Alm Carlsson and Batista et al, and they were applied with the tube voltage taken into consideration. RESULTS The maximum effective doses from the Alphard 3030 and Rayscan Symphony were 67 and 21 times greater than that from panoramic radiography, respectively. The ratios of the effective dose under the child setting to that under the adult condition were 0.60-0.62 and 0.84-0.95, and the maximum differences in effective doses between the adult and child exposure settings were equivalent to 27 and 4 times greater than a panoramic examination in the Alphard 3030 and Rayscan Symphony, respectively. CONCLUSIONS The effective CBCT doses were higher than those of panoramic radiography. The differences in effective doses between the adult and child CBCT settings were dependent on equipment type and exposure parameters. Therefore, adequate mode selection and control of exposure as well as further research are necessary to minimize the effective dose to patients, especially for radiosensitive children.
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Affiliation(s)
- H S Shin
- 1 Department of Oral and Maxillofacial Radiology, Yonsei University Dental Hospital, Seoul, Republic of Korea
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Kim JH, Nam KC, Jo C, Lim DG. Perception of the HACCP system operators on livestock product manufacturers. J Anim Sci Technol 2014; 56:19. [PMID: 26290708 PMCID: PMC4540269 DOI: 10.1186/2055-0391-56-19] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/30/2014] [Accepted: 07/16/2014] [Indexed: 11/17/2022]
Abstract
The purpose of this study was to investigate crucial factors on HACCP system implementation in domestic livestock product plants, and to offer job satisfaction and the career prospect of HACCP system operators. The survey was carried out by selecting 150 HACCP system operators who implemented HACCP system. The respondents claimed that the most important contents in HACCP system operation were to assemble HACCP team (21.8%), and the second was to monitoring (20.0%). Documentation and recording (16.9%) and verification (11.1%) were followed. The respondents answered the major factor in sanitation management was cleaning/washing/disinfection (18.9%) and inspection (18.4%). The results showed that there were significant differences in the prospect of occupation in HACCP system operator by the gender (p < 0.015), age, livestock product facilities, service period, and position (p < 0.001). The respondents from HACCP system operator were satisfied with their job (73%) and also showed optimistic prospect of occupation (82%).
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Affiliation(s)
- Jung-Hyun Kim
- Department of Public Health, Graduate School of Public Health, Seoul National University, Seoul, 151-742 Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921 Korea
| | - Dong-Gyun Lim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju, 660-757 Korea
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Lee SH, Nam KC, Kang HS, Kim SH, Choi JG, Choi TJ, Seo KS. Benefit Analysis of Quality Incresement Based on Meat Quality Testing of Breeding Pig. Journal of Animal Science and Technology 2013. [DOI: 10.5187/jast.2013.55.3.179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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42
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Lim DG, Kim KT, Lee KH, Seo KS, Nam KC. Physicochemical Traits, Fatty Acid and Free Amino Acid Compositions of Two-way Crossbred Pork Belly. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.2.189] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Lim DG, Choi KS, Kim JJ, Nam KC. Effects of Salicornia herbacea Powder on Quality Traits of Sun-Dried Hanwoo Beef Jerky during Storage. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.2.205] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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44
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Jo C, Jayasena DD, Lim DG, Lee KH, Kim JJ, Cha JS, Nam KC. Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef. ACTA ACUST UNITED AC 2013. [DOI: 10.9799/ksfan.2013.26.1.117] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Nam KC, Jo C, Lee KH. Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.6.796] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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46
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Lim DG, Lee SS, Seo KS, Nam KC. Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.5.531] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Du M, Ahn DU, Nam KC, Sell JL. Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat. Meat Sci 2012; 56:387-95. [PMID: 22062169 DOI: 10.1016/s0309-1740(00)00067-x] [Citation(s) in RCA: 93] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Forty-eight, 27-week-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5 or 5.0% conjugated linoleic acid (CLA) for 12 weeks. At the end of the 12-week feeding trial, hens were slaughtered, and boneless, skinless breast and leg meats were separated from carcasses. Meats were ground through 9 and 3-mm plates, and patties were prepared. Patties prepared from each dietary treatment were divided into two groups and either vacuum- or aerobic-packaged. Patties were irradiated at 0 or 3.0 kGy using a linear accelerator and stored at 4°C. Samples were analyzed for thiobarbituric acid reactive substances, volatile profiles, color and odor characteristics at 0 and 7 days of storage. Dietary CLA reduced the degree of lipid oxidation in raw chicken meat during storage. The content of hexanal and pentanal in raw chicken meat significantly decreased as dietary CLA level increased. Irradiation accelerated lipid oxidation in meat with aerobic packaging, but irradiation effect was not as significant as that of the packaging. Dietary CLA treatment improved the color stability of chicken patties. Color a*-value of irradiated raw chicken meat was higher than that of the nonirradiated meat. Dietary CLA decreased the content of polyunsaturated fatty acid and increased CLA in chicken muscles, which improved lipid and color stability and reduced volatile production in irradiated and nonirradiated raw chicken meat during storage.
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Affiliation(s)
- M Du
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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Ahn DU, Nam KC, Du M, Jo C. Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage. Meat Sci 2012; 57:413-8. [PMID: 22061714 DOI: 10.1016/s0309-1740(00)00119-4] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2000] [Revised: 09/18/2000] [Accepted: 09/18/2000] [Indexed: 10/18/2022]
Abstract
The effect of irradiation and packaging conditions on the content of cholesterol oxidation products (COPs) and lipid oxidation in cooked turkey, beef, and pork during storage was studied. Ground turkey leg, beef, and pork were cooked, packaged either in oxygen-permeable or oxygen-impermeable bags, and irradiated at 0 or 4.5 kGy. Lipid oxidation and COPs were determined after 0 and 7 days of storage at 4°C. Packaging of cooked meat was more important than irradiation in developing COPs and lipid oxidation in cooked meats during storage. 7α-Hydroxycholesterol, 7β-hydroxycholesterol, β-epoxide, and 7-ketocholesterol were among the major COPs formed in cooked turkey, beef, and pork after storage, and their amounts increased dramatically during the 7-day storage in aerobic conditions. Irradiation had no significant effect on the amounts of any of the COPs found in cooked turkey and beef, but increased (P<0.05) the amounts of α- plus 7β-hydroxycholesterol, β-epoxide, 7-ketocholesterol, and total COPs in aerobically packaged cooked pork. The amounts of COPs and lipid oxidation products (TBARS) closely related to the proportion of polyunsaturated fatty acids in meat. The results indicated that the composition of fats in meat is important on the oxidation rates of lipids and cholesterol, and packaging is far more important than irradiation in the formation of COPs and lipid oxidation in cooked meat.
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Affiliation(s)
- D U Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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Kim YH, Nam KC, Ahn DU. Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Sci 2012; 61:257-65. [PMID: 22060848 DOI: 10.1016/s0309-1740(01)00191-7] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2001] [Revised: 09/04/2001] [Accepted: 09/04/2001] [Indexed: 11/30/2022]
Abstract
Irradiated meats produced more volatiles and higher 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated regardless of animal species. Irradiation not only produced many new volatiles not found in nonirradiated meats but also increased the amounts of some volatiles found in nonirradiated meats. The amounts of volatiles in aerobically packaged irradiated meats decreased with storage while those of nonirradiated meats increased. TBARS values were the highest in beef loin, followed by turkey breast and pork loin regardless of irradiation, packaging, and storage time. TBARS of meats showed positive correlation with total volatiles, but preference scores between irradiated and nonirradiated were similar.
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Affiliation(s)
- Y H Kim
- Korea Food Research Institute, Songnam, Kyonggi-Do, South Korea
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