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Fernando SS, Jo C, Mudannayake DC, Jayasena DD. An overview of the potential application of chitosan in meat and meat products. Carbohydr Polym 2024; 324:121477. [PMID: 37985042 DOI: 10.1016/j.carbpol.2023.121477] [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: 08/07/2023] [Revised: 09/24/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Chitosan is considered the second most ubiquitous polysaccharide next to cellulose. It has gained prominence in various industries including biomedicine, textile, pharmaceutical, cosmetic, and notably, the food industry over the last few decades. The polymer's continual attention within the food industry can be attributed to the increasing popularity of greener means of packaging and demand for foods incorporated with natural alternatives instead of synthetic additives. Its antioxidant, antimicrobial, and film-forming abilities reinforced by the polymer's biocompatible, biodegradable, and nontoxic nature have fostered its usage in food packaging and preservation. Microbial activity and lipid oxidation significantly influence the shelf-life of meat, resulting in unfavorable changes in nutritional and sensory properties during storage. In this review, the scientific studies published in recent years regarding potential applications of chitosan in meat products; and their effects on shelf-life extension and sensory properties are discussed. The utilization of chitosan in the form of films, coatings, and additives in meat products has supported the extension of shelf-life while inducing a positive impact on their organoleptic properties. The nature of chitosan and its compatibility with various materials make it an ideal biopolymer to be used in novel arenas of food technology.
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Affiliation(s)
- Sandithi S Fernando
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, South Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, South Korea.
| | - Deshani C Mudannayake
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Dinesh D Jayasena
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
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2
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Jayasena DD, Kang T, Wijayasekara KN, Jo C. Innovative Application of Cold Plasma Technology in Meat and Its Products. Food Sci Anim Resour 2023; 43:1087-1110. [PMID: 37969327 PMCID: PMC10636222 DOI: 10.5851/kosfa.2023.e31] [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: 05/29/2023] [Revised: 06/16/2023] [Accepted: 06/16/2023] [Indexed: 11/17/2023] Open
Abstract
The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.
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Affiliation(s)
- Dinesh D. Jayasena
- Department of Animal Science, Faculty of
Animal Science and Export Agriculture, Uva Wellassa
University, Badulla 90000, Sri Lanka
| | - Taemin Kang
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Kaushalya N. Wijayasekara
- Department of Animal Science, Faculty of
Animal Science and Export Agriculture, Uva Wellassa
University, Badulla 90000, Sri Lanka
| | - 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
- Institute of Green Bio Science and
Technology, Seoul National University, Pyeongchang 25354,
Korea
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Mudannayake DC, Jayasena DD, Wimalasiri KM, Ranadheera CS, Ajlouni S. Inulin fructans as functional food ingredients‐ food applications and alternative plant sources: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Deshani C. Mudannayake
- Department of Animal Science, Faculty of Animal Science and Export Agriculture Uva Wellassa University Badulla Sri Lanka
| | - Dinesh D. Jayasena
- Department of Animal Science, Faculty of Animal Science and Export Agriculture Uva Wellassa University Badulla Sri Lanka
| | - Kuruppu M.S. Wimalasiri
- Department of Food Science and Technology, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - C. S. Ranadheera
- School of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne VIC 3010 Australia
| | - Said Ajlouni
- School of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne VIC 3010 Australia
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Wickramasuriya SS, Macelline SP, Kim E, Shin TK, Cho HM, Jayasena DD, Heo JM. Exogenous emulsifiers and multi-enzyme combination improves growth performance of the young broiler chickens fed low energy diets containing vegetable oil. Anim Biosci 2022; 35:1585-1591. [PMID: 35468275 PMCID: PMC9449380 DOI: 10.5713/ab.22.0024] [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: 01/14/2022] [Accepted: 03/03/2022] [Indexed: 11/29/2022] Open
Abstract
Objective The present study examined the effects of exogenous emulsifiers and multi-enzyme supplementation into a low energy density diet on growth performance, visceral organ parameters, blood metabolites, ileal morphology, and nutrient digestibility in broiler chickens from hatch to 21 days. Methods One hundred and sixty-eight one-day-old Ross 308 broiler chickens were allocated in a completely randomized design to 24 pens and each pen was assigned to one of four dietary treatments to give six replications with seven chickens in a cage. Dietary treatments were: i) positive control with standard energy level (PC); ii) negative control with 100 kcal/kg lower energy of the standard level (NC); iii) NC diet supplemented 0.05% calcium stearoyl-2 lactylate as an emulsifier (NC+E); and iv) NC diet supplemented with both 0.05% calcium stearoyl-2 lactylate and 0.05% multi-enzyme (NC+E+M). Corn and soybean meal-based control diets containing vegetable oil were formulated to meet the Ross 308 nutrition specification. Chickens were fed ad-libitum with the treatment diets and sampling was conducted on day 21. Results Our results revealed that emulsifier and multi-enzyme supplementation into NC diets improved (p<0.05) feed efficiency of the broiler chickens compared to the broiler chickens fed NC diets from hatch to 21 days. Supplementation of emulsifier and multi-enzyme into NC diet improved (p<0.05) nutrient digestibility of the broiler chickens. However, emulsifier and multi-enzymesupplementation into diet did not influence (p>0.05) visceral organ weight, blood metabolites, and intestinal morphology in broiler chickens fed NC diets. Conclusion Supplementation of emulsifier and multi-enzyme in the NC diet would support improving growth performance in young broiler chickens with improved feed efficiency and increased nutrient digestibility thereby curtailing the negative impact of energy reduction in the diets.
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Affiliation(s)
| | - Shemil Priyan Macelline
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea.,School of Life and Environmental Sciences, Faculty of Science, University of Sydney, Sydney 2006, Australia
| | - Eunjoo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea.,School of Environmental and Rural Science, University of New England, Armidale, NSW, 2351, Australia
| | - Taeg Kyun Shin
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Hyun Min Cho
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Dinesh D Jayasena
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Jung Min Heo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
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Rupasinghe RA, Alahakoon AU, Alakolanga AW, Jayasena DD, Jo C. Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage. Food Sci Anim Resour 2022; 42:61-72. [PMID: 35028574 PMCID: PMC8728511 DOI: 10.5851/kosfa.2021.e62] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [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: 08/25/2021] [Revised: 10/20/2021] [Accepted: 10/23/2021] [Indexed: 11/07/2022] Open
Abstract
Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 μg/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuum-packed chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.
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Affiliation(s)
| | - Amali U. Alahakoon
- Department of Biosystems Technology,
Faculty of Technology, University of Sri Jayewardenepura,
Nugegoda 10250, Sri Lanka
| | - Achala W. Alakolanga
- Department of Export Agriculture, Uva
Wellassa University, Badulla 90000, Sri
Lanka
| | - Dinesh D. Jayasena
- Department of Animal Science, Uva Wellassa
University, Badulla 90000, Sri
Lanka
| | - 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
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Illippangama AU, Jayasena DD, Jo C, Mudannayake DC. Inulin as a functional ingredient and their applications in meat products. Carbohydr Polym 2022; 275:118706. [PMID: 34742431 DOI: 10.1016/j.carbpol.2021.118706] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [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: 07/22/2021] [Revised: 09/07/2021] [Accepted: 09/23/2021] [Indexed: 12/27/2022]
Abstract
Inulin, a fructan-type non-digestible carbohydrate, is a natural functional dietary fiber found in selected plants including chicory, garlic, onion, leeks and asparagus. Due to increasing popularity of inulin and rising awareness toward its low calorie value and prebiotic related health implications, consumers are becoming more conscious on consuming inulin incorporated foods. In this review, the scientific studies published in recent years regarding potential applications of inulin in meat products; and their effects on physicochemical and sensory properties, and health implications are discussed. Meat based functional foods with inulin can lead to enhance digestive health by reducing the risk of diseases like constipation, irritable bowel syndrome, inflammatory bowel disease and colorectal cancer. Inulin can be an interesting prebiotic ingredient in healthier meat formulations, apart from being a fat replacer and dietary fiber enhancer.
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Affiliation(s)
| | - Dinesh D Jayasena
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, South Korea
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Wickramasuriya SS, Macelline SP, Kim E, Cho HM, Shin TK, Yi YJ, Jayasena DD, Lee SD, Jung HJ, Heo JM. Physiological impact on layer chickens fed corn distiller's dried grains with solubles naturally contaminated with deoxynivalenol. Asian-Australas J Anim Sci 2019; 33:313-322. [PMID: 31480205 PMCID: PMC6946975 DOI: 10.5713/ajas.19.0199] [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] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Accepted: 05/29/2019] [Indexed: 11/27/2022]
Abstract
Objective An experiment was conducted to investigate the response of laying hens fed corn distiller’s dried grains with solubles (DDGS) that are naturally contaminated with deoxynivalenol (DON). Methods One hundred and sixty 52-week-old Lohmann Brown Lite hens were randomly allotted to five dietary treatments with 8 replicates per treatment. The dietary treatments were formulated to provide a range of corn DDGS contaminated with DON from 0% to 20% (i.e., 5% scale of increment). All laying hens were subjected to the same management practices in a controlled environment. Body weight, feed intake and egg production were measured biweekly for the entire 8-week experiment. The egg quality was measured biweekly for 8 weeks. On weeks 4 and 8, visceral organ weights, blood metabolites, intestinal morphology, and blood cytokine concentrations were measured. Results The inclusion of corn DDGS contaminated with DON in the diet did not alter (p> 0.05) the body weight, feed intake, hen-day egg production, egg mass and feed efficiency of the laying hens. No difference was found (p>0.05) in the egg quality of hens that were fed the dietary treatments. Furthermore, hens that were fed a diet containing corn DDGS contaminated with DON showed no change (p>0.05) in the visceral organ weights, the blood metabolites, and the cytokine concentrations. The crypt depth increased (p<0.05) as the amount of corn DDGS contaminated with DON increased. Proportionately, the villus height to crypt depth ratio of the laying hens decreased (p<0.05) with the increasing level of corn DDGS contaminated with DON in the diet. Conclusion The inclusion of corn DDGS contaminated with DON up to 20% in layer diets did not cause changes in egg production performance and egg quality, which indicates that DON is less toxic at the concentration of 1.00 mg DON/kg.
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Affiliation(s)
- Samiru Sudharaka Wickramasuriya
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea.,Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Shemil Priyan Macelline
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Eunjoo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Hyun Min Cho
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Taeg Kyun Shin
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Young Joo Yi
- Division of Biotechnology, Chonbuk National University, Iksan 54596, Korea
| | - Dinesh D Jayasena
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Sung-Dae Lee
- National Institute of Animal Science, RDA, Cheonan 31002, Korea
| | - Hyun Jung Jung
- National Institute of Animal Science, RDA, Cheonan 31002, Korea
| | - Jung Min Heo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
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Karunanayaka DS, Jayasena DD, Jo C. Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast. J Anim Sci Technol 2016; 58:27. [PMID: 27458523 PMCID: PMC4959054 DOI: 10.1186/s40781-016-0110-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [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: 05/11/2016] [Accepted: 07/07/2016] [Indexed: 11/23/2022]
Abstract
BACKGROUND Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. METHOD A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. RESULTS The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). CONCLUSIONS These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.
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Affiliation(s)
| | - Dinesh D. Jayasena
- />Department of Animal Science, Uva Wellassa University, Badulla, 90000 Sri Lanka
| | - 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 Republic of Korea
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Lakshani P, Jayasena DD, Jo C. Comparison of Quality Traits of Breast Meat from Commercial Broilers and Spent Hens in Sri Lanka. ACTA ACUST UNITED AC 2016. [DOI: 10.5536/kjps.2016.43.2.55] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Kim HJ, Yong HI, Jayasena DD, Lee HJ, Lee H, Jo C. Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder. Food Sci Biotechnol 2016; 25:637-642. [PMID: 30263317 PMCID: PMC6049213 DOI: 10.1007/s10068-016-0089-4] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2015] [Revised: 12/23/2015] [Accepted: 01/06/2016] [Indexed: 10/22/2022] Open
Abstract
The effect of electron beam (EB) irradiation on inactivation of foodborne microorganisms and the quality of whole egg powder (WEP) was investigated. WEP sample was irradiated (0, 1, 2, and 4 kGy) and stored for 2 months at 25°C. The D 10 values for Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium were 0.26, 0.13, and 0.26 kGy, respectively. The L* value increased, while the a* and b* values decreased with increasing irradiation dose. Foaming ability of irradiated samples increased at 0 and 1 months, but not at 2 month. The peroxide value of sample increased both with irradiation and storage. After 1 and 2 months, samples irradiated at 2 and 4 kGy had lower sensory scores for color than those irradiated at 1 kGy. These results suggested that the use of low-dose EB irradiation (≤2 kGy) could improve microbial safety and foaming ability of the WEP with minimal quality changes.
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Affiliation(s)
- Hyun-Joo Kim
- Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA, Suwon, Gyeonggi, 16613 Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul, 08826 Korea
| | - Dinesh D. Jayasena
- Department of Animal Science, Uva Wellasa University, Badulla, 90000 Sri Lanka
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul, 08826 Korea
| | - Haelim Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul, 08826 Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul, 08826 Korea
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Alahakoon AU, Jo C, Jayasena DD. An Overview of Meat Industry in Sri Lanka: A Comprehensive Review. Korean J Food Sci Anim Resour 2016; 36:137-44. [PMID: 27194920 PMCID: PMC4869538 DOI: 10.5851/kosfa.2016.36.2.137] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [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: 12/22/2015] [Revised: 01/29/2016] [Accepted: 02/04/2016] [Indexed: 11/30/2022] Open
Abstract
Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religious, cultural, and economic factors. There is a growing demand for processed meat products in Sri Lankan urban culture and several large scale processors entered the business during the past few decades. The consumption of meat and meat products shows an upward trend in Sri Lanka during the last decade and is anticipated to increase further in future. The growth potential of the local meat industry is considerably high owing to the improvement of the market and consumer perception. The present status, trends, and future prospects for the Sri Lankan meat industry with respect to production, consumption, processing, marketing, and improvement are discussed in this review.
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Affiliation(s)
- Amali U Alahakoon
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34143, 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
| | - Dinesh D Jayasena
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
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12
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Kim HJ, Jayasena DD, Yong HI, Alahakoon AU, Park S, Park J, Choe W, Jo C. Effect of atmospheric pressure plasma jet on the foodborne pathogens attached to commercial food containers. J Food Sci Technol 2015; 52:8410-5. [PMID: 26604423 DOI: 10.1007/s13197-015-2003-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/22/2015] [Accepted: 08/18/2015] [Indexed: 10/23/2022]
Abstract
Bacterial biofilms are associated with numerous infections and problems in the health care and food industries. The aim of this study was to evaluate the bactericidal effect of an atmospheric pressure plasma (APP) jet on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium biofilm formation on collagen casing (CC), polypropylene (PP) and polyethylene terephthalate (PET), which are widely used food container materials. The samples were treated separately with the APP jet at a 50-W input power for 5 and 10 min, and nitrogen (6 l per minute) gas combined with oxygen (10 standard cubic centimeters per minute) was used to produce the APP. The APP jet reduced the number of bacterial cells in a time-dependent manner. All pathogens attached to CC, PP, and PET were reduced by 3-4 log CFU/cm(2) by the 10-min APP treatment. The developed APP jet was effectively reduced biofilms on CC, PP, and PET.
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Affiliation(s)
- Hyun-Joo Kim
- Crop Post-harvest Technology Division, National Institute of Crop Science, RDA, Suwon, 16613 Republic of Korea
| | - Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 34134 Republic of Korea ; Department of Animal Science, Uva Wellassa University, Badulla, 90000 Sri Lanka
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826 Republic of Korea
| | - Amali U Alahakoon
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 34134 Republic of Korea
| | - Sanghoo Park
- Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon, 34141 South Korea
| | - Jooyoung Park
- Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon, 34141 South Korea
| | - Wonho Choe
- Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon, 34141 South 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 Republic of Korea
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14
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Jayasena DD, Jung S, Kim HJ, Yong HI, Nam KC, Jo C. Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process. Poult Sci 2015; 94:1964-72. [PMID: 26049798 DOI: 10.3382/ps/pev154] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/20/2015] [Indexed: 11/20/2022] Open
Abstract
The effects of bird age and the cooking process on the levels of several taste-active compounds, including inosine 5'-monophosphate (IMP), glutamic acid, cysteine, reducing sugars, as well as oleic, linoleic, arachidonic, and docosahexaenoic acids (DHA), in the breast and leg meats from a certified meat-type commercial Korean native chicken (KNC) strain (Woorimatdag) were investigated. KNC cocks were raised under similar standard conditions at a commercial chicken farm, and breast and leg meats from birds of various ages (10, 11, 12, 13, and 14 wk; 10 birds/age group) were obtained. After raw and cooked meat samples were prepared, they were analyzed for the aforementioned taste-active compounds. Compared to the leg meat, KNC breast meat had higher levels of IMP, arachidonic acid, and DHA, but lower levels of the other taste-active compounds (P < 0.05). KNC meat lost significant amounts of all the taste-active compounds, excluding oleic and linoleic acids, during the cooking process (P < 0.05). However, bird age only had a minor effect on the levels of these taste-active compounds. The results of this study provide useful information regarding the levels of taste-active compounds in KNC meat from birds of different ages, and their fate during the cooking process. This information could be useful for selection and breeding programs, and for popularizing native chicken meat.
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Affiliation(s)
- Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of 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, Republic of Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea
| | - Ki Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Republic of 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, Republic of Korea
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Jayasena DD, Kim HJ, Yong HI, Park S, Kim K, Choe W, Jo C. Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes. Food Microbiol 2015; 46:51-57. [DOI: 10.1016/j.fm.2014.07.009] [Citation(s) in RCA: 159] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Revised: 07/07/2014] [Accepted: 07/09/2014] [Indexed: 11/25/2022]
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Alahakoon AU, Jayasena DD, Jung S, Kim SH, Kim HJ, Jo C. Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12480] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Amali U. Alahakoon
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Dinesh D. Jayasena
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
- Department of Animal Science; Uva Wellassa University; Badulla Sri Lanka
| | - Samooel Jung
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Sun Hyo Kim
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Hyun Joo Kim
- Department of Agricultural Biotechnology; Center for Food and Bioconvergence; Research Institute for Agriculture and Life Science; Seoul National University; Seoul 151-921 Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology; Center for Food and Bioconvergence; Research Institute for Agriculture and Life Science; Seoul National University; Seoul 151-921 Korea
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Jayasena DD, Jung S, Kim SH, Kim HJ, Alahakoon AU, Lee JH, Jo C. Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut. J Sci Food Agric 2015; 95:771-775. [PMID: 25155754 DOI: 10.1002/jsfa.6882] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Revised: 07/07/2014] [Accepted: 08/18/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND In this study the effects of sex, meat cut and thermal processing on the carnosine, anserine, creatine, betaine and carnitine contents of Korean native chicken (KNC) meat were determined. Forty 1-day-old chicks (20 chicks of each sex) from a commercial KNC strain (Woorimatdag™) were reared under similar standard commercial conditions with similar diets, and ten birds of each sex were randomly selected and slaughtered at 14 weeks of age. Raw and cooked meat samples were prepared from both breast and leg meats and analyzed for the aforementioned functional compounds. RESULTS Female KNCs had significantly higher betaine and creatine contents. The breast meat showed significantly higher carnosine and anserine contents, whereas the leg meat had a higher betaine and carnitine content. The content of all functional compounds was significantly depleted by thermal processing. CONCLUSION This study confirms that KNC meat is a good source of the above-mentioned functional compounds, which can be considered attractive nutritional quality factors. However, their concentrations were significantly affected by thermal processing conditions, meat cut and sex. Further experiments are needed to select the best thermal processing method to preserve these functional compounds.
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Affiliation(s)
- Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea; Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
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Lee HJ, Jayasena DD, Kim SH, Kim HJ, Heo KN, Song JE, Jo C. Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks. Korean J Food Sci Anim Resour 2015; 35:114-20. [PMID: 26761808 PMCID: PMC4682506 DOI: 10.5851/kosfa.2015.35.1.114] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [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: 07/29/2014] [Revised: 12/26/2014] [Accepted: 12/29/2014] [Indexed: 11/06/2022] Open
Abstract
The aim of this research was to compare the bioactive compound content and quality traits of breast meat from male and female Korean native ducks (KND) and commercial ducks (CD, Cherry Valley). Meat from three 6-wk old birds of each sex from KND and CD were evaluated for carcass and breast weights, pH, color, cooking loss, shear force, and bioactive compound (creatine, carnosine, anserine, betaine, and L-carnitine) content. KND showed significantly higher carcass weights than CD whereas no such difference (p>0.05) was found between male and female ducks. The breed and sex had no significant effects on the breast weight, pH value, and shear force. However, KND had significantly lower cooking loss values than did CD. Creatine, anserine, and L-carnitine contents were significantly higher in KND than in CD and were predominant in female ducks compared to males. The results of this study provide rare information regarding the amounts and the determinants of several bioactive compounds in duck meat, which can be useful for selection and breeding programs, and for popularizing indigenous duck meat.
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Affiliation(s)
- Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea; Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Sun Hyo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Hyun Joo Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Kang Nyung Heo
- Department of Poultry Science, National Institute of Animal Science, RDA, Cheonan 331-801, Korea
| | - Ji Eun Song
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
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Jayasena DD, Jung S, Bae YS, Park HB, Lee JH, Jo C. Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from commercial broilers and indigenous chickens. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.06.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Jayasena DD, Nam KC, Kim JJ, Ahn H, Jo C. Association of carcass weight with quality and functional properties of beef from Hanwoo steers. Anim Prod Sci 2015. [DOI: 10.1071/an13411] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The association of carcass weight with quality and functional properties of Hanwoo (Korean native cattle) beef was investigated. The carcasses of 250 Hanwoo steers were categorised into light (<375 kg; n = 74), medium (375–425 kg; n = 76) and heavy (>425 kg; n = 100) groups and were evaluated for back fat thickness, rib eye area, and beef marbling score 24 h postmortem using the Korean carcass grading system. Rib eye area, back fat thickness, and marbling score significantly increased (P < 0.05) with increasing carcass weight. However, marbling score and intramuscular fat content showed only a little increase (P < 0.05) beyond a limit of 375 kg. Inosine-5′-monophosphate concentration was significantly higher (P < 0.05) in medium and heavy carcasses. Carnosine concentration was significantly higher in medium carcasses. Total saturated fatty acid content and n-6 : n-3 ratio decreased as carcass weight increased (P < 0.05). Medium and heavy carcasses had significantly higher (P < 0.05) scores for sensory quality parameters. Overall, medium carcasses of Hanwoo displayed optimal sensory and health benefits while minimising the economic disadvantages of growing cattle to heavier weights.
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Jayasena DD, Kim SH, Lee HJ, Jung S, Lee JH, Park HB, Jo C. Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens. Poult Sci 2014; 93:3163-70. [DOI: 10.3382/ps.2014-04241] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Jayasena DD, Jung S, Kim HJ, Alahakoon AU, Nam KC, Jo C. Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken. Korean J Food Sci Anim Resour 2014; 34:448-56. [PMID: 26761282 PMCID: PMC4662148 DOI: 10.5851/kosfa.2014.34.4.448] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [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: 04/01/2014] [Revised: 06/17/2014] [Accepted: 06/17/2014] [Indexed: 12/28/2022] Open
Abstract
Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in freeze-dried broth (FDB) made from Korean native chickens (KNC). Male and female KNC from a commercial strain (WoorimatdagTM) were reared under similar commercial conditions. FDB was separately prepared using male and female birds aged 100 d (six birds of each sex) and analyzed for nucleotide, free amino acid, betaine, carnitine, carnosine, anserine, and creatine contents, and fatty acid composition. The levels of betaine, carnitine and creatine in FDB were not significantly different between the two sexes (p>0.05) in KNC. Carnosine and anserine were not detected in FDB samples. However, FDB from female chickens had significantly higher inosine-5-monophosphate and arachidonic acid contents than did FDB from male chickens. FDB prepared with male KNC contained higher levels of inosine, linoleic acid, glycine, alanine, lysine, and serine (p<0.05). However, glutamic acid, oleic acid, and DHA were present in comparable amounts (p>0.05) in FDB made from male and female KNC. Our findings suggest that the sex of KNC has significant effect on the contents of flavor-related compounds, but not functional compounds.
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Affiliation(s)
- Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea; Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, 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
| | - Amali U Alahakoon
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Ki Chang Nam
- Department of Animal Science and Biotechnology, Sunchon National University, Suncheon 540-742, 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
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Jayasena DD, Ahn DU, Nam KC, Jo C. Flavour chemistry of chicken meat: a review. Asian-Australas J Anim Sci 2014; 26:732-42. [PMID: 25049846 PMCID: PMC4093335 DOI: 10.5713/ajas.2012.12619] [Citation(s) in RCA: 141] [Impact Index Per Article: 14.1] [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: 11/06/2012] [Revised: 01/26/2013] [Accepted: 01/14/2013] [Indexed: 12/02/2022]
Abstract
Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable “warmed over flavour” in chicken meat products are supposed to be the lack of α-tocopherol in chicken meat.
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Affiliation(s)
- Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Dong Uk Ahn
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Ki Chang Nam
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Cheorun Jo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
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Jayasena DD, Jung S, Bae YS, Kim SH, Lee SK, Lee JH, Jo C. Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking. Poult Sci 2014; 93:1842-9. [PMID: 24812230 DOI: 10.3382/ps.2013-03721] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [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: 11/20/2022] Open
Abstract
This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the meat (raw or cooked) were examined. Cocks of KNC were raised under similar standard commercial conditions at a commercial chicken farm. At various ages (10, 11, 12, 13, and 14 wk), breast and leg meats from a total of 10 birds from each age group were obtained. Raw and cooked meat samples were then prepared separately and analyzed for bioactive compounds. The age of the KNC had a significant effect only on the betaine content. The breast meat of KNC had higher amounts of carnosine and anserine but had lower amounts of betaine and carnitine than the leg meat (P < 0.05). The KNC meat lost significant amounts of all bioactive compounds during cooking (P < 0.05). Leg meat had high retention percentages of carnosine and anserine after cooking, whereas breast meat showed almost complete retention of betaine and carnitine. The results of this study provide useful and rare information regarding the presence, amounts, and determinants of endogenous bioactive compounds in KNC meat, which can be useful for selection and breeding programs, and also for popularizing indigenous chicken meat.
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Affiliation(s)
- Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea
| | - Young Sik Bae
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea
| | - Sun Hyo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea
| | - Soo Kee Lee
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea
| | - Jun Heon Lee
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of 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, Republic of Korea
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Alahakoon AU, Jayasena DD, Jung S, Kim HJ, Kim SH, Jo C. Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat. Korean J Food Sci Anim Resour 2014; 34:221-9. [PMID: 26760942 PMCID: PMC4597849 DOI: 10.5851/kosfa.2014.34.2.221] [Citation(s) in RCA: 3] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2013] [Revised: 03/14/2014] [Accepted: 03/25/2014] [Indexed: 12/04/2022] Open
Abstract
Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%, respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breast meat stored at 4°C under aerobic packaging condition for 0, 3, and 7 d. Calcium chloride combined with 0.002% and 0.01% lactic acid reduced microbial counts by 0.14 and 1.08 Log CFU/g, respectively, however, calcium chloride alone was unable to inhibit microbial growth. Calcium chloride combined with 0.01% lactic acid was the most effective antimicrobial treatment and resulted in the highest initial redness value. Calcium chloride alone and combined with lactic acid suppressed changes in pH and the Hunter color values during storage. However, injection of calcium chloride and lactic acid had adverse effects on lipid oxidation and sensory characteristics. The higher TBARS values were observed in samples treated with calcium chloride and lactic acid when compared to control over the storage period. Addition of calcium chloride and lactic acid resulted in lower sensory scores for parameters tested, except odor and color, compared to control samples. Therefore, the formulation should be improved in order to overcome such defects prior to industrial application.
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Affiliation(s)
- Amali U Alahakoon
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Hyun Joo Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Sun Hyo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, 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
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Jung S, Bae YS, Kim HJ, Jayasena DD, Lee JH, Park HB, Heo KN, Jo C. Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken. Poult Sci 2014; 92:3275-82. [PMID: 24235239 DOI: 10.3382/ps.2013-03441] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to examine the effect of chicken line on the contents of endogenous compounds, including carnosine, anserine, creatine, and inosine 5'-monophosphate (IMP), in breast and thigh meats from 5 lines of Korean native chicken for the development of high-quality meat breeds. Additionally, the effects of sex (male or female) and meat type (breast or thigh meat) were examined. In total, 595 F1 progeny [black: 90 (male: 45, female: 45); gray-brown: 110 (male: 52, female: 58); red-brown: 136 (male: 68, female: 68); white: 126 (male: 63, female: 63); and yellow-brown: 133 (male: 62, female: 71)] from 70 full-sib families were used. The male chicken from the red-brown line and the female chicken from the black line showed the highest BW among the 5 lines. Carnosine content was higher in female chicken and breast meat than in male chicken and thigh meat, respectively. Breast meat contained higher anserine content compared with thigh meat. The sex effect on anserine was not consistent between breast and thigh meat. Creatine content was not consistently influenced by sex between breast and thigh meat, and no meat type effect was observed. The IMP contents were higher in female chicken and breast meat compared with male chicken and thigh meat, respectively. In addition, we clearly observed line effects by the comparison of the contents of carnosine, anserine, creatine, and IMP for each meat type according to each sex. These data are useful for selection and development of high-quality, meat-type chicken breeds.
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Affiliation(s)
- Samooel Jung
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea
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Jayasena DD, Jo C. Potential Application of Essential Oils as Natural Antioxidants in Meat and Meat Products: A Review. Food Reviews International 2013. [DOI: 10.1080/87559129.2013.853776] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Jayasena DD, Jung S, Kim HJ, Bae YS, Yong HI, Lee JH, Kim JG, Jo C. Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisines. Asian-Australas J Anim Sci 2013; 26:1038-46. [PMID: 25049883 PMCID: PMC4093503 DOI: 10.5713/ajas.2012.12684] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [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: 12/09/2012] [Revised: 04/18/2013] [Accepted: 03/30/2013] [Indexed: 11/27/2022]
Abstract
With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The L* values of breast and thigh meat, but not the a* values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5'-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines.
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Affiliation(s)
- Dinesh D. Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Hyun Joo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Young Sik Bae
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Hae In Yong
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Jun Heon Lee
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | | | - Cheorun Jo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
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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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Yong HI, Kim HJ, Jung S, Jayasena DD, Bae YS, Lee SK, Jo C. Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.1.83] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [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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32
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Kang M, Kim HJ, Jayasena DD, Bae YS, Yong HI, Lee M, Jo C. Effects of combined treatments of electron-beam irradiation and addition of leek (Allium tuberosum) extract on reduction of pathogens in pork jerky. Foodborne Pathog Dis 2012. [PMID: 23199493 DOI: 10.1089/fpd.2012.1249] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study investigated the combined effect of electron-beam irradiation and addition of leek (Allium tuberosum R.) extract on pork jerky inoculated with selected foodborne pathogens. Prepared pork jerky samples (control and samples with 1.0% leek extract) were inoculated with pathogens and subsequently irradiated at 0, 0.5, 1, 2, 3, and 4 kGy doses. In comparison with the control, samples with 1.0% leek extract showed significant reduction in the numbers of Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium. No viable counts were detected for Salmonella Typhimurium in both control and leek-extract samples, and for E. coli and L. monocytogenes in the leek-extract sample exposed to 3 kGy irradiation dose. The D(10) values for E. coli, L. monocytogenes, and Salmonella Typhimurium observed in the irradiated samples with leek extract were 0.39, 0.34, and 0.32 kGy, while the D(10) values in those without leek extract were 0.65, 0.65, and 0.39 kGy, respectively. Therefore, our results clearly showed that irradiation combined with leek extract was effective in reducing pathogens, suggesting that a low dose of irradiation combined with the addition of a natural antimicrobial agent can enhance the microbial safety and shelf-life of pork jerky.
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Affiliation(s)
- Mingu Kang
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, Korea
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Jayasena DD, Cyril HW, Jo C. Evaluation of Egg Quality Traits in the Wholesale Market in Sri Lanka during the Storage Period. Journal of Animal Science and Technology 2012. [DOI: 10.5187/jast.2012.54.3.209] [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] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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34
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De Liu X, Jayasena DD, Jung Y, Jung S, Kang BS, Heo KN, Lee JH, Jo C. Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers. Asian-Australas J Anim Sci 2012; 25:895-902. [PMID: 25049642 PMCID: PMC4093099 DOI: 10.5713/ajas.2011.11374] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [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: 10/18/2011] [Revised: 02/02/2012] [Accepted: 01/11/2012] [Indexed: 11/27/2022]
Abstract
The Korean native chickens (Woorimotdak™, KNC) and commercial broilers (Ross, CB) show obvious differences in meat flavor after cooking. To understand the contribution of protein and peptide for meat flavor, 2-dimensional (2-D) gel electrophoresis and matrix-assisted laser desorption-ionization time-of-flight (MALDI-TOF) mass spectrometry was performed. A total of 16 protein spots were differentially expressed in the breast and thigh meat between the two breeds. A total of seven protein spots were represented by different levels between KNC and CB for breast meat. Among them three protein spots (TU39149, TU40162 and TU39598) showed increases in their expressions in KNC while other four protein spots (BU40125, BU40119, BU40029 and BU39904) showed increases in CB. All nine protein spots that were represented by different levels between KNC and CB for thigh meat showed increases in their expression in KNC. Phosphoglucomutase 1 (PGM 1), myosin heavy chain (MyHC), heat shock protein B1 (HSP27), cytochrome c reductase (Enzyme Q), Glyoxylase 1, DNA methyltransferase 3B (DNA MTase 3) were identified as the main protein spots by MALDI-TOF mass spectrometry. These results can provide valuable basic information for understanding the molecular mechanism responsible for breed specific differences in meat quality, especially the meat flavour.
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Affiliation(s)
| | - Dinesh D. Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Yeonkuk Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Bo Seok Kang
- Department of Poultry Science, National Institute of Animal Science, RDA, Sunghwan, 331-801,
Korea
| | - Kang Nyeong Heo
- Department of Poultry Science, National Institute of Animal Science, RDA, Sunghwan, 331-801,
Korea
| | - Jun Heon Lee
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Cheorun Jo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
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