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Kim TK, Yong HI, Kang MC, Jung S, Jang HW, Choi YS. Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein. Food Sci Anim Resour 2021; 41:185-195. [PMID: 33987542 PMCID: PMC8114999 DOI: 10.5851/kosfa.2020.e85] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 09/24/2020] [Accepted: 10/07/2020] [Indexed: 12/03/2022] Open
Abstract
The objective of this study was to determine the effects of high pressure to
investigate the technical functional properties of the protein solution
extracted from an edible insect, Protaetia brevitarsis
seulensis. High pressure processing was performed at 0 (control),
100, 200, 300, 400, and 500 MPa at 35°C. The essential amino acid index
of the control was lower (p<0.05) than that of the P. brevitarsis
seulensis extract treated with 100 MPa. The SDS-PAGE patterns
tended to become faint at approximately 75 kDa and thicker at approximately 37
KDa after high pressure treatment. The protein solubility and pH of the protein
tended to increase as the hydrostatic pressure levels increased. The instrument
color values (redness and yellowness) of the P. brevitarsis
seulensis protein treated with high pressure were lower
(p<0.05) than those of the control. The forming capacity of the protein
solution with P. brevitarsis seulensis treated with high
pressure was higher (p<0.05) than that of the control. In conclusion, we
confirmed that the technical functional properties of edible insect proteins
extracted under high pressure of 200 MPa are improved. Our results indicate that
high pressure can improve the technical functional properties of proteins from
edible insects.
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Kim SM, Kim TK, Kim HW, Jung S, Yong HI, Choi YS. Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam. Foods 2021; 10:foods10040762. [PMID: 33918496 PMCID: PMC8066036 DOI: 10.3390/foods10040762] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 03/29/2021] [Accepted: 03/31/2021] [Indexed: 11/16/2022] Open
Abstract
Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method.
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Kim TK, Yong HI, Jung S, Sung JM, Jang HW, Choi YS. Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor, Allomyrina dichotoma, and Protaetia brevitarsis seulensis. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:417-425. [PMID: 33987615 PMCID: PMC8071746 DOI: 10.5187/jast.2021.e25] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 11/12/2020] [Accepted: 12/01/2020] [Indexed: 11/20/2022]
Abstract
The use of edible insects to replace meat protein is important to ensure future
global food security. However, processed foods using edible insects require
development to enhance consumer perception. Here, we examined the
physicochemical characteristics and rheological properties of emulsions prepared
from different edible insect larvae. Three edible insect species
(Tenebrio molitor, Allomyrina dichotoma and
Protaetia brevitarsis seulensis) were used to prepare
larval emulsions that were formulated with 65% of insect larvae, 20% of pork
back fat, and 15% ice. The A. dichotoma emulsion had the
highest pH and lightness, redness, and yellowness values, while the T.
molitor emulsion had the lowest pH and lightness, redness, and
yellowness values. The T. molitor emulsion had the highest
hardness, gumminess, chewiness, and apparent viscosity values but the lowest
springiness and cohesiveness values. According to the sodium dodecyl
sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T.
molitor had the thickest bands, followed by P. brevitarsis
seulensis . The differential scanning calorimetry distributions for
the T. molitor and A. dichotoma emulsions
showed one peak, while that of the P. brevitarsis seulensis
emulsion had two peaks. The collective results suggest that T.
molitor was the most suitable candidate (of the three tested
species) for use as a meat replacement in terms of its physicochemical and
rheological properties. It is important that such properties of insect-based
emulsions are maintained using various technologies.
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Lee S, Choi YS, Jo K, Yong HI, Jeong HG, Jung S. Improvement of meat protein digestibility in infants and the elderly. Food Chem 2021; 356:129707. [PMID: 33873143 DOI: 10.1016/j.foodchem.2021.129707] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/24/2021] [Accepted: 03/23/2021] [Indexed: 01/11/2023]
Abstract
Meat is a valuable protein source with a balanced composition of essential amino acids and various nutrients. This review aims to identify methods to improve digestion of meat proteins, as well as evaluate the digestive characteristics of infants and the elderly. Immature digestive conditions in infants, including a high gastric pH and low protease concentration, can hinder protein digestion, thus resulting in inhibited growth and development. Likewise, gastrointestinal (GI) tract aging and chronic health problems, including tooth loss and atrophic gastritis, can lead to reduction in protein digestion and absorption in the elderly compared with those in young adults. Moderate heating and several non-thermal technologies, such as aging, enzymatic hydrolysis, ultrasound, high-pressure processing, and pulsed electric field can alter protein structure and improve protein digestion in individuals with low digestive capacity.
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Yong HI, Kim TK, Choi HD, Jang HW, Jung S, Choi YS. Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing. Food Sci Anim Resour 2021; 41:173-184. [PMID: 33987541 PMCID: PMC8115001 DOI: 10.5851/kosfa.2020.e96] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 11/17/2020] [Accepted: 11/25/2020] [Indexed: 12/30/2022] Open
Abstract
Clean labeling is emerging as an important issue in the food industry,
particularly for meat products that contain many food additives. Among synthetic
additives, nitrite is the most important additive in the meat processing
industry and is related to the development of cured color and flavor, inhibition
of oxidation, and control of microbial growth in processed meat products. As an
alternative to synthetic nitrite, pre-converted nitrite from natural
microorganisms has been investigated, and the applications of pre-converted
nitrite have been reported. Natural nitrate sources mainly include fruits and
vegetables with high nitrate content. Celery juice or powder form have been used
widely in various studies. Many types of commercial starter cultures have been
developed. S. carnosus is used as a critical nitrate reducing
microorganism and lactic acid bacteria or other Staphylococcus
species also were used. Pre-converted nitrite has also been compared with
synthetic nitrite and studies have been aimed at improving utilization by
exploiting the strengths (positive consumer attitude and decreased residual
nitrite content) and limiting the weaknesses (remained carcinogenic risk) of
pre-converted nitrite. Moreover, as concerns regarding the use of synthetic
nitrites increased, research was conducted to meet consumer demands for the use
of natural nitrite from raw materials. In this report, we review and discuss
various studies in which synthetic nitrite was replaced with natural materials
and evaluate pre-converted nitrite technology as a natural curing approach from
a clean label perspective in the manufacturing of processed meat products.
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Kim TK, Lee MH, Yong HI, Jang HW, Jung S, Choi YS. Corrigendum to "Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems" [Food Chem. 346 (2021) 128930]. Food Chem 2021; 351:129401. [PMID: 33639434 DOI: 10.1016/j.foodchem.2021.129401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Jo K, Lee S, Yong HI, Choi YS, Baek KH, Jo C, Jung S. No mutagenicity and oral toxicity of winter mushroom powder treated with atmospheric non-thermal plasma. Food Chem 2021; 338:127826. [PMID: 32810815 DOI: 10.1016/j.foodchem.2020.127826] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 08/10/2020] [Accepted: 08/10/2020] [Indexed: 11/22/2022]
Abstract
This study aimed to evaluate the mutagenicity and oral acute toxicity of winter mushroom powder (PW) treated by atmospheric non-thermal plasma (ANP). Winter mushroom powder without plasma treatment (CW) containing an equivalent amount of sodium nitrite as PW was used as a control. The Ames test revealed that the number of revertant colonies did not significantly increase compared to that in the control. Acute toxicity was assessed in rats that were fed a single dose of winter mushroom powder (5000 mg/kg body weight). Results of the acute toxicity test revealed no remarkable clinical symptoms in any of the rats. No significant difference was observed in of the serum biochemical parameters between the treatments. Regardless of the ANP treatment, mild histological changes were observed in few rats in all groups. Therefore, it is concluded that ANP treatment did not cause any mutagenicity or acute toxicity in the winter mushroom.
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Lee S, Jo K, Jeong HG, Yong HI, Choi YS, Kim D, Jung S. Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model. Food Chem 2021; 350:129224. [PMID: 33626399 DOI: 10.1016/j.foodchem.2021.129224] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/22/2021] [Accepted: 01/22/2021] [Indexed: 12/17/2022]
Abstract
In vitro protein digestibility of freezing-then-aged beef was investigated in an infant digestion model. The treatments were divided into freezing-then-aging (FA) and aging-only (AO) groups. Carbonyl and total free sulfhydryl contents were the same between both groups for 14-day aging. Freezing had no effect on beef myofibrillar protein tertiary structure. Although caspase-3 activity did not differ, the FA group showed higher cathepsin B activity than the AO group (p < 0.05). The 10% trichloroacetic acid-soluble α-amino content was higher in FA than AO group, on aging day 14 (p < 0.05). Post in vitro digestion of beef aged for 14 days, the FA group had a higher content, than the AO group, of α-amino groups and proteins digested under 3 kDa (p < 0.05). An electrophoretogram of the digesta showed improved digestion of actin in the FA group. Collectively, the freezing-then-aging process enhanced the protein digestibility of beef in this in vitro infant digestion model.
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Kim TK, Lee MH, Yu MH, Yong HI, Jang HW, Jung S, Choi YS. Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110270] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Kim TK, Lee MH, Kim SM, Kim MJ, Jung S, Yong HI, Choi YS. Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin. Poult Sci 2020; 100:1291-1298. [PMID: 33518086 PMCID: PMC7858133 DOI: 10.1016/j.psj.2020.10.044] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 10/22/2020] [Accepted: 10/27/2020] [Indexed: 01/12/2023] Open
Abstract
The effects of commercial vegetable oils and duck skin on quality characteristics of a reduced-fat duck meat emulsion were examined. The cooking loss, emulsion stability, and hardness were lower for emulsions preemulsified with vegetable oils and duck skin (P < 0.05) than for the control. Storage modulus (G') and loss modulus (G″) of reduced-fat duck meat emulsions treated with corn, grape seed, soy, and olive oils were similar to the values of control; the highest G' and G″ values were reported for the reduced-fat duck meat emulsion treated with coconut oil. Myofibril protein solubility was the highest for the reduced-fat duck meat emulsion treated with coconut oil and duck skin (P < 0.05). Replacing of pork back fat with different vegetable oils for emulsification may impart superior quality to reduced-fat duck meat emulsion. We recommend preemulsion with vegetable oils and duck skin to enhance the quality characteristics of reduced-fat duck meat emulsion.
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Kim TK, Lee MH, Yong HI, Jung S, Paik HD, Jang HW, Choi YS. Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems. Foods 2020; 9:E1443. [PMID: 33053732 PMCID: PMC7601821 DOI: 10.3390/foods9101443] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 09/23/2020] [Accepted: 10/08/2020] [Indexed: 11/25/2022] Open
Abstract
In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.
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Lee HJ, Yong HI, Kim M, Choi YS, Jo C. Status of meat alternatives and their potential role in the future meat market - A review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1533-1543. [PMID: 32819080 PMCID: PMC7463075 DOI: 10.5713/ajas.20.0419] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/02/2020] [Accepted: 07/20/2020] [Indexed: 12/12/2022]
Abstract
Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers' standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.
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Lee S, Choi YS, Jo K, Kim TK, Yong HI, Jung S. Quality characteristics and protein digestibility of Protaetia brevitarsis larvae. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:741-752. [PMID: 33089238 PMCID: PMC7553843 DOI: 10.5187/jast.2020.62.5.741] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/11/2020] [Accepted: 08/13/2020] [Indexed: 11/24/2022]
Abstract
Herein, the in vitro protein digestibility of lyophilized
Protaetia brevitarsis larvae flour with and without
defatting using 70% ethanol was compared with beef loin. Proximate analysis
showed that the defatted larvae contained the highest protein content
(p < 0.05). The viable counts of total aerobic
bacteria, Escherichia coli, and coliform bacteria decreased
significantly after defatting the larval samples with 70% ethanol
(p < 0.05). Measurement of α-amino group
content and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)
revealed higher amounts of low molecular weight proteins in the larvae compared
to beef loin (p < 0.05). After in vitro digestion, the
degree of protein hydrolysis of the digesta was higher for both larvae samples
compared to beef loin (p < 0.05). No change was observed
in the in vitro larval protein digestibility after defatting.
These results highlight the excellent protein digestibility of P.
brevitarsis larvae with high protein content. Defatting insect
flour with 70% ethanol could enhance microbial safety while maintaining
excellent protein digestibility.
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Kim SM, Kim TK, Ku SK, Kim MJ, Jung S, Yong HI, Choi YS. Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:553-564. [PMID: 32803187 PMCID: PMC7416162 DOI: 10.5187/jast.2020.62.4.553] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/03/2020] [Accepted: 05/15/2020] [Indexed: 01/03/2023]
Abstract
The present study investigated the effects of duck skin gelatin and carrageenan
on the quality of semi-dried restructured jerky. Restructured jerky was prepared
as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3%
carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and
0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin
and 0.3% carrageenan). The moisture content was the highest for the semi-dried
restructured jerky from G0.5C and G1C groups, which showed the lowest for shear
force value (p < 0.05). The processing yield of
semi-dried restructured jerky with carrageenan was higher compared to that of
the control group (p < 0.05). The rehydration capacities
of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration
capacity of the control group (p < 0.05). Water
activity, lightness, yellowness, flavor score, texture score, and overall
acceptability were the highest (p < 0.05) for the
semi-dried restructured jerky from the G1C group. No significant
(p > 0.05) difference was observed in appearance
score among restructured jerky prepared from duck skin gelatin and carrageenan.
Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried
restructured jerky formulations results in the optimization of quality
characteristics.
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Yoo JH, Baek KH, Heo YS, Yong HI, Jo C. Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action. Food Microbiol 2020; 93:103611. [PMID: 32912582 DOI: 10.1016/j.fm.2020.103611] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 07/28/2020] [Accepted: 07/29/2020] [Indexed: 12/14/2022]
Abstract
We investigated the bactericidal effect of clove oil and encapsulated atmospheric pressure plasma (EAP), individually or in combination, against Escherichia coli O157:H7 and Staphylococcus aureus. The bactericidal effect of the combined treatment was also investigated in inoculated beef jerky. For both pathogens, clove oil and EAP single treatments resulted in less than 3.0-log reductions, whereas the combined treatment resulted in more than 7.5-log reductions. The disc-diffusion assay and gas chromatography-mass spectrometry showed no changes in both the clear zone diameter and chemical composition of clove oil before and after the EAP treatment. Significant changes in cell membrane permeability and cell morphology resulting from the combined treatment of clove oil and EAP were evidenced by increased in UV absorption of cell supernatants, increased cell staining with propidium iodide, and changes in cell structure revealed by transmission electron microscopy. The synergistic bactericidal effects of clove oil and EAP against both pathogens were also observed in inoculated beef jerky, but the treatments were less effective against S. aureus, presumably due to thicker peptidoglycan layer. Experiments also demonstrated that the synergistic bactericidal effects between clove oil and EAP are due to clove oil increasing the susceptibility of the bacteria to subsequent EAP treatment, and does not involve alteration of the antibacterial activity of clove oil by EAP.
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Kim TK, Yong HI, Jang HW, Kim YB, Sung JM, Kim HW, Choi YS. Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:587-594. [PMID: 32803190 PMCID: PMC7416163 DOI: 10.5187/jast.2020.62.4.587] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/11/2020] [Accepted: 05/15/2020] [Indexed: 11/26/2022]
Abstract
In this study, we examined the effects of various hydrocolloid (alginate,
carrageenan, and konjac) treatments on the quality characteristics of cold-cut
duck meat jelly. Seven different types of cold-cut duck meat jelly were
prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5%
carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25%
carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and
moisture content of the cold-cut duck meat jelly with hydrocolloids was higher
(p < 0.05) than that of the control. The highest
lightness value was recorded for T4 and T6 (p < 0.05),
and the hardness was lower (p < 0.05) in the meat jelly
with hydrocolloids than in the control, except for T2 and T5. The springiness of
the meat jelly was the highest (p < 0.05) in T1 and T4.
The onset, peak, and end temperatures were the lowest (p
< 0.05) in the control. The highest appearance score of the meat jelly
was observed in T6, and its overall acceptability was higher (p
< 0.05) than that of the control, indicating that, of all the treatments,
0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the
combined use of duck skin and gelatin with alginate and konjac is potentially
applicable for the development of new cold-cut duck meat products.
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Kim TK, Yong HI, Kim YB, Jung S, Kim HW, Choi YS. Effects of organic solvent on functional properties of defatted proteins extracted from Protaetia brevitarsis larvae. Food Chem 2020; 336:127679. [PMID: 32768903 DOI: 10.1016/j.foodchem.2020.127679] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 07/20/2020] [Accepted: 07/23/2020] [Indexed: 11/30/2022]
Abstract
This study investigated the effect of aqueous fat separation and defatting using organic solvents (99% methanol, ethanol, and n-hexane) on the characteristics and functionality of proteins extracted from Protaetia brevitarsis. The defatting efficiency, amino acid composition, protein solubility, and technical properties were the highest when proteins were defatted using n-hexane. Proteins defatted using ethanol were similar in foam capacity and emulsifying capacity. Surface hydrophobicity decreased when using organic solvents, and excessive fat content disrupted the functional properties of the extracted proteins. Proteins extracted using the different solvents displayed different pH values. The pH of the aqueous extract was the lowest. CIE L* a* b* color values also differed using the different extraction methods. Although n-hexane might be the most efficient solvent for defatting the proteins extracted from edible insects, ethanol could also be used to obtain similar foam and emulsifying capacities.
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Choi YS, Jo K, Lee S, Yong HI, Jung S. Quality characteristics of the enhanced beef using winter mushroom juice. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:396-408. [PMID: 32568260 PMCID: PMC7288239 DOI: 10.5187/jast.2020.62.3.396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 03/16/2020] [Accepted: 03/23/2020] [Indexed: 12/20/2022]
Abstract
This study investigated the quality properties of enhanced beef, manufactured by
injecting the beef with a brine containing winter mushroom juice powder (WMJP).
The enhanced beef was manufactured by injecting the eye of round with brine (15%
by green weight). Four treatments consisted of control (no injection of brine)
and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef),
EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW
0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were
tested. The effect of enhancement or WMJP on the quality properties of beef was
evaluated during storage at 4°C for 1, 5, and 10 days. Total aerobic
bacteria counts between the control and the enhanced beef, and among EBS, EBW
0.2, and EBW 0.5 were not significantly different after any storage period
(p > 0.05). The pH of beef was not different between
the control and the enhanced beef, and among enhanced beef at 1 and 5 days of
storage (p > 0.05). However, it was higher in the
enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after
10 days of storage (p < 0.05). The enhanced beef showed
a high total loss at all storage days (p < 0.05). There
were no differences in total loss among enhanced beef after any storage period
(p > 0.05). The enhanced beef had no consistent
differences in L*, a*, and b* values with control during storage, however, EBW
0.5 showed high color stability. The hardness of the enhanced beef was
significantly lower than that of the control after 10 days of storage, although
the values were lower at all storage stages. EBS 0.5 had the lowest
thiobarbituric acid reactive substance (TBARS) value among cooked beef of all
treatments at all storage days. The enhanced beef received higher scores in all
sensory properties than control, and no negative effect of WMJP was found in the
sensory quality of the enhanced beef. The use of winter mushroom juice can
result in quality improvement in enhanced beef.
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Kim TK, Yong HI, Jang HW, Kim YB, Choi YS. Functional Properties of Extracted Protein from Edible Insect Larvae and Their Interaction with Transglutaminase. Foods 2020; 9:E591. [PMID: 32384629 PMCID: PMC7278604 DOI: 10.3390/foods9050591] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 04/29/2020] [Accepted: 05/01/2020] [Indexed: 11/23/2022] Open
Abstract
Global concern about food supply shortage has increased interest on novel food sources. Among them, edible insects have been studied as a potential major food source. This study aimed to improve the functional properties of protein solutions extracted from Protaetia brevitarsis (PB) by use of transglutaminase (TG) as a cross-linking agent. After various incubation times (10, 20, 30, 60, and 90 min) with TG, the protein solutions were assessed with regard to their amino acid composition, protein nutritional quality, pH, color (yellowness), molecular weight distribution, thermal stability, foam ability (capacity and stability), and emulsion ability (capacity and stability). Incubation with TG changed the amino acid composition of the proteins and shifted the molecular weight distribution towards higher values, while improving the rest of the aforementioned properties. Since the incubation time for 90 min decreased the protein functionality, the optimum incubation time for cross-linking PB-derived protein with TG is 60 min. The application of TG to edible insect proteins ultimately increases its functionality and allows for the development of novel insect processing technology.
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Kim HJ, Yong HI, Lee BW, Park S, Baek KH, Kim TH, Jo C. Plasma-Polymerized Phlorotannins and Their Enhanced Biological Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2357-2365. [PMID: 31967810 DOI: 10.1021/acs.jafc.9b07077] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Here, we investigated the effect of cold plasma (CP) on the biological activities of phloroglucinol. Phloroglucinol (7.92 and 15.84 mM in methanol) was treated with air dielectric barrier discharge plasma at 250 W. In vitro, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and ferrous-reducing antioxidant power (FRAP) values of phloroglucinol increased in plasma treatment in a time-dependent manner. CP treatment of phloroglucinol decreased the lipid oxidation of oil emulsion during storage and increased the antimicrobial activity against Bacillus cereus, Escherichia coli O157:H7, and Staphylococcus aureus. Angiotensin-converting enzyme (ACE) inhibitory activity of phloroglucinol increased and total phenolic content decreased based on CP treatment. The CP-induced polymerization of phloroglocinol to phlorotannin derivatives was identified using high-performance liquid chromatography with UV detector and electrospray ionization/mass spectrometry (HPLC-UV-ESI/MS) method. Consequently, the polymer structure of phloroglucinol was found in the CP-treated phloroglucinol. In addition, CP enhances the biological activity of phloroglucinol and could be applied to bioactive materials in food and related industries.
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Yoo JH, Kim JW, Yong HI, Baek KH, Lee HJ, Jo C. Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak. Food Sci Anim Resour 2020; 40:44-54. [PMID: 31970330 PMCID: PMC6957442 DOI: 10.5851/kosfa.2019.e80] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 10/18/2019] [Accepted: 10/24/2019] [Indexed: 11/22/2022] Open
Abstract
The purpose of the present study was to evaluate the sensory and instrumental
quality of thawed beef steak prepared by searing and oven cooking. Beef
purchased in the local market was divided into two groups; one group was cooked
in a 180°C oven until the internal temperature reached 60°C, and
the other group was oven cooked until 35°C, then cooked in a 250°C
pan until the internal temperature reached 60°C. Despite a noticeable
change in appearance due to the high temperature of the searing, there was no
significant difference in juiciness, water content, and cooking loss between the
searing-cooked and the oven-cooked steaks. However, in searing cooking, both
scores of overall flavor and roast meat flavor were significantly higher than
those of oven cooking. In the searing-cooked steak, the reducing sugar, which is
a reactant of the Maillard reaction, was lower and Maillard-reaction products
were higher than oven-cooked steak. From our results, it can be concluded that
searing does not improve juiciness of the steak, but improves the flavor of beef
steak due to higher levels of Maillard reaction products.
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Kim TK, Yong HI, Kim YB, Kim HW, Choi YS. Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends. Food Sci Anim Resour 2019; 39:521-540. [PMID: 31508584 PMCID: PMC6728817 DOI: 10.5851/kosfa.2019.e53] [Citation(s) in RCA: 135] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 07/08/2019] [Accepted: 07/10/2019] [Indexed: 12/29/2022] Open
Abstract
This review summarizes the current trends related to insect as food resources
among consumers, industry, and academia. In Western societies, edible insects
have a greater potential as animal feed than as human food because of cultural
biases associated with harmful insects, although the abundant characteristics of
edible insects should benefit human health. Nevertheless, many countries in
Asia, Oceania, Africa, and Latin America utilize insects as a major protein
source. Using insects can potentially solve problems related to the conventional
food-supply chain, including global water, land, and energy deficits. Academic,
industry, and government-led efforts have attempted to reduce negative
perceptions of insects through developing palatable processing methods, as well
as providing descriptions of health benefits and explaining the necessity of
reducing reliance on other food sources. Our overview reveals that entomophagy
is experiencing a steady increase worldwide, despite its unfamiliarity to the
consumers influenced by Western eating habits.
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Kim TK, Yong HI, Jeong CH, Han SG, Kim YB, Paik HD, Choi YS. Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects. Food Sci Anim Resour 2019; 39:643-654. [PMID: 31508594 PMCID: PMC6728818 DOI: 10.5851/kosfa.2019.e56] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 06/28/2019] [Accepted: 07/22/2019] [Indexed: 01/02/2023] Open
Abstract
The amino acid composition, protein quality, and protein functionality of protein
solution extracted from three edible insect species were investigated. We used
0.02% ascorbic acid and 0.58 M saline solution to extract water-soluble
and salt-soluble proteins from the three insect species. Extracted protein
solutions of Tenebrio molitor (TM), Allomyrina
dichotoma (AD), and Protaetia brevitarsis
seulensis (PB) were divided into six groups, according to species
and solubility: WTM, WAD, WPB (water-soluble), and STM, SAD, and SPB
(salt-soluble). Defatted TM had the highest protein content, but its protein
solubility was the lowest, for both water and saline solutions. Amino acid
composition differed by edible insect species and buffer type; SPB had the
highest protein quality, followed by WPB. PB had a higher pH than the other
species. Color values also differed among species. SPB had abundant high
molecular weight proteins, compared with other treatments; and also had the
highest foaming capacity, foam stability, and emulsifying capacity. In
conclusion, PB is a good source of functional protein compared with the other
studied species. Additionally, protein extraction using saline solution is
promising as a useful method for improving edible insect protein
functionality.
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Lee JH, Woo KS, Yong HI, Jo C, Lee SK, Lee BW, Lee YY, Lee B, Kim HJ. Physicochemical properties of brown rice according to the characteristics of cultivars treated with atmospheric pressure plasma. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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