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Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings. J FOOD QUALITY 2023. [DOI: 10.1155/2023/8536199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
Two different meat emulsions were prepared with different physical stability: R1 with 6.28 ± 1.13% total expressible fluid and R2 with 17.7 ± 1.48%. The emulsions were placed in plastic casings at three different surface tensions (ST), expressed as contact angle, and three distinct overstuffing percentages (OS). The stuffed samples were cooked in an industrial oven. After cooling, purge losses (PL) and texture profile analysis (TPA) were measured. The reduced surface tension of the plastic casings significantly decreased the PL of both recipes. In the case of R2, a combination of high OS and low ST was necessary to reduce PL in a 60%. In the case of TPA, OS had a statistical influence on parameters like chewiness, cohesiveness, and hardness. Plastic casings with different surface tension (to increase adherence of meat emulsion to the casing) stuffed at different levels of overstuffing percentages (to reduce free space between meat emulsion and casing) represent a potential tool to reduce PL of products based on low stability meat emulsions.
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Kim HY, Han D, Kim J, Yoo MS, Lee JS, Kim H, Kim HM, Jeong HJ. An anti-cancer effect of Sambou bamboo salt TM in melanoma skin cancer both in vivo and in vitro models. J Food Biochem 2021; 45:e13903. [PMID: 34387368 DOI: 10.1111/jfbc.13903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 07/30/2021] [Accepted: 08/05/2021] [Indexed: 01/10/2023]
Abstract
Bamboo salt has anti-allergic, anti-inflammatory, anti-oxidant, diabetics, anti-aging, and immune-enhancing effects, which are closely related to anti-cancer effect. The aim of this study was to investigate the anti-cancer effects of Sambou bamboo saltTM (SBS) in melanoma skin cancer in vivo and in vitro models. SBS-administered mice effectively reduced tumor growth and increased survival rate compared with B16F10 cell-inoculated mice without tissue damage, hepatotoxicity, and nephrotoxicity. SBS enhanced levels of immune-enhancing mediators, such as interferon-γ, interleukin (IL)-2, IL-6, IL-12, tumor necrosis factor-α, and IgE in serum and melanoma tissues. Furthermore, SBS enhanced activities of caspases and levels of Bax and p53, whereas decreased levels of Bcl-2. This reduction was a consequence of apoptosis signaling pathway. In conclusion, these results suggest that SBS is a potential substance for cancer therapy. SBS has the potential to be developed either as Korean traditional medicine or as a health functional food for cancer therapy. PRACTICAL APPLICATIONS: In these days cancer is one of the world's largest health problems. Bamboo salt is used as a Korean traditional food or medicine and has beneficial effect on inflammation. We have identified Sambou bamboo saltTM (SBS) is a potential substance for cancer therapy. These insights suggest that SBS can potentially be utilized for health functional foods for cancer treatment as well as improve various cancer diseases such as melanoma skin cancer.
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Affiliation(s)
- Hee-Yun Kim
- Biochip Research Center, Hoseo University, Asan, Republic of Korea
| | - Dongkyun Han
- Department of Food Science & Technology, Hoseo University, Asan, Republic of Korea
| | - Jungeun Kim
- Department of Food Science & Technology, Hoseo University, Asan, Republic of Korea
| | - Min-Sun Yoo
- Department of Science in Korean Medicine, Graduate School, Kyung Hee University, Seoul, Republic of Korea
| | - Jin-Soo Lee
- Department of Pharmacology, College of Korean Medicine, Kyung Hee University, Seoul, Republic of Korea
| | - Hyunyong Kim
- Department of Science in Korean Medicine, Graduate School, Kyung Hee University, Seoul, Republic of Korea
| | - Hyung-Min Kim
- Department of Science in Korean Medicine, Graduate School, Kyung Hee University, Seoul, Republic of Korea.,Department of Pharmacology, College of Korean Medicine, Kyung Hee University, Seoul, Republic of Korea
| | - Hyun-Ja Jeong
- Biochip Research Center, Hoseo University, Asan, Republic of Korea.,Department of Food Science & Technology, Hoseo University, Asan, Republic of Korea
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Lee SH, Kim HY. Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System. Food Sci Anim Resour 2020; 40:980-989. [PMID: 33305282 PMCID: PMC7713772 DOI: 10.5851/kosfa.2020.e68] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 07/09/2020] [Accepted: 08/17/2020] [Indexed: 11/30/2022] Open
Abstract
The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated seawater (CSW). The CIE L*, CIE a*, and CIE b*, and chroma values of cooked and uncooked sausages with added CSW were significantly higher than those of the sausages with added SC (p<0.05). However, uncooked and cooked sausages with added SN and CSW had similar CIE a* values (p>0.05). The residual NO2 - content of sausages with added CSW was significantly lower than that of sausages with added SN. Addition of CSW to sausages resulted in a higher cooking yield compared to the other treatments (p<0.05). Addition of SC resulted in significantly higher volatile basic nitrogen (VBN) and thiobarbituric acid (TBA) values compared to the other treatments. Furthermore, addition of CSW enhanced important physicochemical properties, including CIE a*, CIE b*, residual nitrite content, cooking yield, VBN, TBA, textural properties, and cross-sectional area.
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Affiliation(s)
- Sol-Hee Lee
- Department of Animal Resources Science,
Kongju National University, Yesan 32439,
Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science,
Kongju National University, Yesan 32439,
Korea
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Lee SH, Kim GW, Kim HY. Physicochemical properties analysis of bamboo salt on chicken
emulsion sausage. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:103-110. [PMID: 32082604 PMCID: PMC7008125 DOI: 10.5187/jast.2020.62.1.103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 12/03/2019] [Accepted: 12/11/2019] [Indexed: 11/20/2022]
Abstract
Quality characteristics of chicken emulsion sausage manufactured with various
levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2%
respectively) were examined. The pH value of chicken emulsion sausage was
increase tendency with increasing amount of bamboo salt, on the contrary in case
of NaCl sample were decrease tendency with increasing amount of NaCl. Both
before and after heating, redness of chicken emulsion sausage with bamboo salt
treatments were upward trend with increasing amount of bamboo salt. water
holding capacity (WHC) of 1.2% NaCl sample was significantly higher than
0.3%–0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt
samples were significantly higher than 0.3, 0.6 % (p <
0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly
lower than other treatment (p < 0.05). Protein
solubility values significantly increased amount of bamboo salt and NaCl
(p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo
salt values show similar values. Cooking yield of samples were increased
tendency with increasing amount of NaCl and bamboo salt. Also viscosity values
of sample containing 1.2% bamboo salt sample showed higher viscosity than other
treatments. These results show that containing 1.2% NaCl chicken emulsion
sausage and 0.9% bamboo salt chicken emulsion sausage were similar
physicochemical properties. Therefore, bamboo salt is suitable for manufacturing
chicken emulsion sausage.
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Affiliation(s)
- Sol-Hee Lee
- Department of Animal Resources Science,
Kongju National University, Yesan 32439, Korea
| | - Gye-Woong Kim
- Department of Animal Resources Science,
Kongju National University, Yesan 32439, Korea
- Corresponding author: Gye-Woong Kim, Department of
Animal Resources Science, Kongju National University, Yesan 32439, Korea. Tel:
+82-41-330-1245 E-mail:
| | - Hack-Youn Kim
- Department of Animal Resources Science,
Kongju National University, Yesan 32439, Korea
- Corresponding author: Hack-Youn Kim, Department of
Animal Resources Science, Kongju National University, Yesan 32439, Korea. Tel:
+82-41-330-1241 E-mail:
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Kim TK, Hwang KE, Song DH, Ham YK, Kim YB, Paik HD, Choi YS. Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1933-1941. [PMID: 31208187 PMCID: PMC6819685 DOI: 10.5713/ajas.19.0117] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 04/08/2019] [Accepted: 04/17/2019] [Indexed: 01/24/2023]
Abstract
OBJECTIVE This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. METHODS Pork loin was cured in the brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (Control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4) and pickled samples with 0.012% nitrite (PC) and nitrite free brine (NC) were considered as the control. RESULTS The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, hardness, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased. CONCLUSION Fermented Swiss chard solution had a positive effect on redness, lipid oxidation. Although there were shown in protein decomposition and sensory, Swiss chard can be replaced sodium nitrite as natural curing agent.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
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Lee SH, Kim GW, Choe J, Kim HY. Effect of Buckwheat ( Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage. Korean J Food Sci Anim Resour 2018; 38:927-935. [PMID: 30479500 PMCID: PMC6238022 DOI: 10.5851/kosfa.2018.e25] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Revised: 07/29/2018] [Accepted: 07/30/2018] [Indexed: 11/30/2022] Open
Abstract
Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to
emulsion-type pork sausages. The effects of buckwheat powder on the
physicochemical characteristics of the emulsion type sausages, including
proximate composition, cooking yield, viscosity, pH, instrumental color, texture
profile analysis (TPA), and sensory evaluation, were determined. Increased
levels of added buckwheat powder led to higher moisture
(p<0.05), ash content (p<0.05 or >0.05), and
cooking yield (p<0.05). However, the protein and fat contents of the
sausage samples were lower (p<0.05) with higher levels of added buckwheat
powder. The instrumental color and pH values were affected by the addition of
buckwheat powder, which has a pH of 6.1 and associated color coordinates of
L*=75.0, a*=1.3, and b*=8.7. Meat batter with 3% buckwheat powder was shown the
highest (p<0.05) viscosity indicating great formation of emulsion. There
were no significant differences in the TPA among the treated samples. The
viscosity value increased with increasing cooking yield in the batter
(r2=0.7283) i.e. the correlation coefficient between the two
measurements was very high and positive. For sensory traits except for
tenderness, the highest scores (p<0.05) was detected on sausages with 3%
added buckwheat powder by a panel. These results suggest that the addition of 3%
buckwheat powder to emulsion-type sausages produces a more beneficial meat
product, with a lower fat content, greater formation of emulsion and no adverse
effects on sensory properties.
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Affiliation(s)
- Sol-Hee Lee
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Gye-Woong Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
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Zhou F, Dong H, Shao JH, Zhang JL, Liu DY. Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix. Anim Sci J 2017; 89:695-702. [PMID: 29282839 DOI: 10.1111/asj.12971] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Accepted: 10/23/2017] [Indexed: 11/28/2022]
Abstract
The effect of chopping time and heating on physicochemical properties of meat batters was investigated by low-field nuclear magnetic resonance and rheology technology. Cooking loss and L* increased while texture profile analysis index decreased between chopping 5 and 6 min. The relaxation time T21 (bound water) and its peak area ratio decreased, while the ratio of T22 peak area (immobilized water) in raw meat batters gradually increased with the extension of chopping time. However, T22 was opposite after being heated and a new component T23 (free water) appeared (T2i is the spin - spin relaxation time for the ith component.). The initial damping factor (Tan δ) gradually decreased and there were significant difference between 4 and 5 min of chopping time. There were significantly positive correlations between the ratio of peak area of T22 and chopping time, the storage modulus (G'), cooking loss, and L*, respectively. Continued chopping time could improve the peak area proportion of T22 in raw meat batters. Further, the higher the peak area proportion of T22 in raw meat batters, the cooking loss of heated meat gel was higher. Also, the stronger the mobility of immobilized water in meat batter, the higher the L* of the fresh meat batters. Thus, it is revealed that the physicochemical properties of meat batter are significantly influenced by chopping time which further affects the water holding capacity and the texture of emulsification gel.
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Affiliation(s)
- Fen Zhou
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| | - Hui Dong
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jun-Hua Shao
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China.,College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jun-Long Zhang
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| | - Deng-Yong Liu
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
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8
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Park YS, Choi YS, Hwang KE, Kim TK, Lee CW, Shin DM, Han SG. Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae ( Bombyx mori) and Transglutaminase. Korean J Food Sci Anim Resour 2017; 37:351-359. [PMID: 28747820 PMCID: PMC5516061 DOI: 10.5851/kosfa.2017.37.3.351] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 05/27/2017] [Accepted: 05/28/2017] [Indexed: 11/07/2022] Open
Abstract
This study was conducted to investigate the physicochemical properties of meat batters prepared with fresh pork meat, back fat, water, and salt and formulated with three different amounts (5%, 10%, and 15%) of silkworm pupae (Bombyx mori) powder and transglutaminase (TG). Meat batters formulated with silkworm pupae powder showed significantly higher contents of protein and ash than control batter. Addition of silkworm pupae to batter also showed significantly lower cooking loss than the control. Moreover, meat batter containing 15% silkworm pupae showed no significant difference in redness value compared to the control. In addition, pH, viscosity, hardness, gumminess, and chewiness were improved after the addition of silkworm pupae. Furthermore, meat batter formulated with TG and silkworm pupae showed improved hardness, gumminess, chewiness and viscosity compared to control batter. Addition of 1% TG with 15% silkworm pupae to meat batter resulted in significantly higher pH, textures, and viscosity. Our data suggest that both silkworm pupae and TG can be added to meat batter to improve its physicochemical properties. Therefore, combination of silkworm pupae and TG could be a new nutritional and functional source for meat products.
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Affiliation(s)
- Yoo-Sun Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Cheol-Won Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Park SY, Kim HY. Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage. Korean J Food Sci Anim Resour 2017; 36:737-743. [PMID: 28115884 PMCID: PMC5243957 DOI: 10.5851/kosfa.2016.36.6.737] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Revised: 10/17/2016] [Accepted: 10/31/2016] [Indexed: 11/10/2022] Open
Abstract
The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.
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Affiliation(s)
- Sin-Young Park
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
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Gwak E, Lee H, Lee S, Oh MH, Park BY, Ha J, Lee J, Kim S, Yoon Y. Evaluation of Salmonella Growth at Low Concentrations of NaNO2 and NaCl in Processed Meat Products Using Probabilistic Model. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:1013-21. [PMID: 26954121 PMCID: PMC4932578 DOI: 10.5713/ajas.15.0713] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2015] [Revised: 11/06/2015] [Accepted: 12/15/2015] [Indexed: 11/27/2022]
Abstract
This study developed probabilistic models to predict Salmonella growth in processed meat products formulated with varying concentrations of NaCl and NaNO2. A five-strain mixture of Salmonella was inoculated in nutrient broth supplemented with NaCl (0%, 0.25%, 0.5%, 0.75%, 0.5%, 1.0%, 1.25%, and 1.75%) and NaNO2 (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm). The inoculated samples were then incubated under aerobic and anaerobic conditions at 4°C, 7°C, 10°C, 12°C, and 15°C for up to 60 days. Growth (assigned the value of 1) or no growth (assigned the value of 0) for each combination was evaluated by turbidity. These growth response data were analyzed with a logistic regression to evaluate the effect of NaCl and NaNO2 on Salmonella growth. The results from the developed model were compared to the observed data obtained from the frankfurters to evaluate the performance of the model. Results from the developed model showed that a single application of NaNO2 at low concentrations did not inhibit Salmonella growth, whereas NaCl significantly (p<0.05) inhibited Salmonella growth at 10°C, 12°C, and 15°C, regardless of the presence of oxygen. At 4°C and 7°C, Salmonella growth was not observed in either aerobic or anaerobic conditions. When NaNO2 was combined with NaCl, the probability of Salmonella growth decreased. The validation value confirmed that the performance of the developed model was appropriate. This study indicates that the developed probabilistic models should be useful for describing the combinational effect of NaNO2 and NaCl on inhibiting Salmonella growth in processed meat products.
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Affiliation(s)
| | | | | | - M-H. Oh
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - B-Y. Park
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | | | | | | | - Y. Yoon
- Corresponding Author: Y. Yoon. Tel: +82-2-2077-7585, Fax: +82-2-710-9479, E-mail:
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11
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Anti-inflammatory effect of egg white-chalcanthite and purple bamboo salts mixture on arthritis induced by monosodium iodoacetate in Sprague-Dawley rats. Lab Anim Res 2016; 32:91-8. [PMID: 27382377 PMCID: PMC4931042 DOI: 10.5625/lar.2016.32.2.91] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2016] [Revised: 04/26/2016] [Accepted: 04/26/2016] [Indexed: 11/25/2022] Open
Abstract
The aim of this study is to investigate the potential of anti-osteoarthritis effects on egg white-chalcanthite (EC), purple bamboo salts (PBS), and a mixture of EC and PBS (EC+PBS). EC is a mixture of egg white and pulverized chalcanthite. PBS has been widely used as one of functional foods in Korea and shows unique features compared with common salt. Osteoarthritis was induced by intra-articular injection of monosodium iodoacetate (MIA, 4mg/kg bw) in Sprague-Dawley (SD) rats. Test substances were administered once daily for 6 weeks at doses of 10 mg EC, EC+100 mg PBS, EC+200 mg PBS before and after MIA injection. Each substance was assessed by blood chemistry parameters, and by serum cytokines including IL-1β and IL-6, and nitric oxide (NO) and prostaglandin-E2 (PGE2). Structural changes of articular cartilage were also evaluated by histopathological examination. As a result, body weight and blood chemistry parameter were not different in all experimental groups. EC+PBS mixture reduced the production of PGE2, NO, IL-1β, and IL-6. In histological grade of osteoarthritis, EC+PBS mixture had a tendency to ameliorate damage of articular cartilage induced by MIA in a dose-dependent manner. In conclusion, EC+PBS mixture was demonstrated to have a potential for anti-inflammatory effect against osteoarthritis induced by MIA in a dose-dependent manner.
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12
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Choi YS, Jeong TJ, Hwang KE, Song DH, Ham YK, Kim YB, Jeon KH, Kim HW, Kim CJ. Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat. Korean J Food Sci Anim Resour 2016; 36:152-8. [PMID: 27194922 PMCID: PMC4869540 DOI: 10.5851/kosfa.2016.36.2.152] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 07/23/2015] [Accepted: 07/27/2015] [Indexed: 12/01/2022] Open
Abstract
This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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13
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Baek KH, Utama DT, Lee SG, An BK, Lee SK. Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:865-71. [PMID: 27004822 PMCID: PMC4852254 DOI: 10.5713/ajas.15.1050] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Revised: 02/06/2016] [Accepted: 03/08/2016] [Indexed: 11/27/2022]
Abstract
The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.
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Affiliation(s)
- Ki Ho Baek
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dicky Tri Utama
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Seung Gyu Lee
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Byoung Ki An
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Sung Ki Lee
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
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14
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Jeong JH, Noh MY, Choi JH, Lee H, Kim SH. Neuroprotective and antioxidant activities of bamboo salt soy sauce against H 2O 2-induced oxidative stress in rat cortical neurons. Exp Ther Med 2016; 11:1201-1210. [PMID: 27073423 PMCID: PMC4812428 DOI: 10.3892/etm.2016.3056] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Accepted: 08/12/2015] [Indexed: 12/27/2022] Open
Abstract
Bamboo salt (BS) and soy sauce (SS) are traditional foods in Asia, which contain antioxidants that have cytoprotective effects on the body. The majority of SS products contain high levels of common salt, consumption of which has been associated with numerous detrimental effects on the body. However, BS may be considered a healthier substitute to common salt. The present study hypothesized that SS made from BS, known as bamboo salt soy sauce (BSSS), may possess enhanced cytoprotective properties; this was evaluated using a hydrogen peroxide (H2O2)-induced neuronal cell death rat model. Rat neuronal cells were pretreated with various concentrations (0.001, 0.01, 0.1, 1 and 10%) of BSSS, traditional soy sauce (TRSS) and brewed soy sauce (BRSS), and were subsequently exposed to H2O2 (100 µM). The viability of neuronal cells, and the occurrence of DNA fragmentation, was subsequently examined. Pretreatment of neuronal cells with TRSS and BRSS reduced cell viability in a concentration-dependent manner, whereas neuronal cells pretreated with BSSS exhibited increased cell viability, as compared with non-treated neuronal cells. Furthermore, neuronal cells pretreated with 0.01% BSSS exhibited the greatest increase in viability. Exposure of neuronal cells to H2O2 significantly increased the levels of reactive oxygen species (ROS), B-cell lymphoma 2-associated X protein, poly (ADP-ribose), cleaved poly (ADP-ribose) polymerase, cytochrome c, apoptosis-inducing factor, cleaved caspase-9 and cleaved caspase-3, in all cases. Pretreatment of neuronal cells with BSSS significantly reduced the levels of ROS generated by H2O2, and increased the levels of phosphorylated AKT and phosphorylated glycogen synthase kinase-3β. Furthermore, the observed effects of BSSS could be blocked by administration of 10 µM LY294002, a phosphatidylinositol 3-kinase inhibitor. The results of the present study suggested that BSSS may exert positive neuroprotective effects against H2O2-induced cell death by reducing oxidative stress, enhancing survival signaling, and inhibiting death signals.
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Affiliation(s)
- Jong Hee Jeong
- Department of Convergences Nanoscience, College of Natural Science, Hanyang University, Seoul 133791, Republic of Korea
| | - Min-Young Noh
- Department of Neurology, College of Medicine, Hanyang University, Seoul 133791, Republic of Korea
| | - Jae-Hyeok Choi
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Republic of Singapore; Centre for Biomimetic Sensor Science, Nanyang Technological University, Singapore 637553, Republic of Singapore
| | - Haiwon Lee
- Department of Convergences Nanoscience, College of Natural Science, Hanyang University, Seoul 133791, Republic of Korea; Department of Chemistry, College of Natural Science, Hanyang University, Seoul 133070, Republic of Korea
| | - Seung Hyun Kim
- Department of Neurology, College of Medicine, Hanyang University, Seoul 133791, Republic of Korea
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15
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Kim HY, Kim KJ, Lee JW, Kim GW, Choe JH, Kim HW, Yoon Y, Kim CJ. Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing. Korean J Food Sci Anim Resour 2016; 35:101-7. [PMID: 26761806 PMCID: PMC4682494 DOI: 10.5851/kosfa.2015.35.1.101] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2014] [Revised: 12/09/2014] [Accepted: 12/22/2014] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.
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Affiliation(s)
- Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea
| | - Kon-Joong Kim
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea
| | - Jong-Wan Lee
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea
| | - Gye-Woong Kim
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea
| | - Ju-Hui Choe
- Meat Science and Muscle Biology Lab, Department of Animal Science, Purdue University, West Lafayette, IN 47906, United States; Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea
| | - Hyun-Wook Kim
- Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
| | - Cheon-Jei Kim
- Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-301, Korea
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16
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Santhi D, Kalaikannan A, Sureshkumar S. Factors influencing meat emulsion properties and product texture: A review. Crit Rev Food Sci Nutr 2015; 57:2021-2027. [DOI: 10.1080/10408398.2013.858027] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- D. Santhi
- Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
| | - A. Kalaikannan
- Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
| | - S. Sureshkumar
- Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
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17
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Yang H, Han M, Bai Y, Han Y, Xu X, Zhou G. High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages. Meat Sci 2015; 102:69-78. [DOI: 10.1016/j.meatsci.2014.10.010] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Revised: 10/07/2014] [Accepted: 10/08/2014] [Indexed: 10/24/2022]
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18
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Kim HY, Kim KJ, Lee JW, Kim GW, Choe JH, Kim HW, Yoon Y, Kim CJ. Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture. Korean J Food Sci Anim Resour 2015; 35:19-26. [PMID: 26761796 PMCID: PMC4682503 DOI: 10.5851/kosfa.2015.35.1.19] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 08/22/2014] [Accepted: 09/02/2014] [Indexed: 12/03/2022] Open
Abstract
This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased with increasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pH of the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets.
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Affiliation(s)
- Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea
| | - Kon-Joong Kim
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea
| | - Jong-Wan Lee
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea
| | - Gye-Woong Kim
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea
| | - Ju-Hui Choe
- Meat Science and Muscle Biology Lab, Department of Animal Science, Purdue University, West Lafayette, IN 47906, United States
- Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea
| | - Hyun-Wook Kim
- Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 140-742, Korea
| | - Cheon-Jei Kim
- Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-301, Korea
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19
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Kim JH, Kim SY, Choi GH, Lee JH. Polycyclic aromatic hydrocarbon generation in heat-processed sundried salt. J Food Prot 2014; 77:1630-3. [PMID: 25198859 DOI: 10.4315/0362-028x.jfp-14-054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
An investigation of polycyclic aromatic hydrocarbon (PAH) generation in sundried salt samples was conducted. Of the 16 priority PAHs tested for, naphthalene was revealed as the most dominant PAH, with residual concentrations measured as 0.33 to 7.02 ng/g after sundried salt heat processing over temperatures ranging from 250 to 700°C. Eleven organic carbon sources were tested to determine the relationship between carbon source and PAH generation under various heat-processing conditions. Citric acid was found to be the most significant contributor to PAH generation in salt. Investigations of PAH contamination levels were conducted for 32 commercial sundried salts and 73 heat-processed salts; none of the PAHs tested for were detected in any of the commercial salts examined.
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Affiliation(s)
- Jin Hyo Kim
- Chemical Safety Division, National Academy of Agricultural Sciences, RDA, Suwon, Gyeonggi, 441-707, Republic of Korea.
| | - So-Young Kim
- Functional Food Division, National Academy of Agricultural Sciences, RDA, Suwon, Gyeonggi, 441-707, Republic of Korea
| | - Geun-Hyoung Choi
- Chemical Safety Division, National Academy of Agricultural Sciences, RDA, Suwon, Gyeonggi, 441-707, Republic of Korea
| | - Ji-Hae Lee
- Chemical Safety Division, National Academy of Agricultural Sciences, RDA, Suwon, Gyeonggi, 441-707, Republic of Korea
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20
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Zhao X, Song JL, Jung OS, Lim YI, Park KY. Chemical properties and in vivo gastric protective effects of bamboo salt. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0120-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
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21
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Kim HY, Kim CJ, Han SG, Lee S, Choi KH, Yoon Y. Gastric Fluid and Heat Stress Response of Listeria monocytogenes Inoculated on Frankfurters Formulated with 10%, 20%, and 30% Fat Content. Korean J Food Sci Anim Resour 2014; 34:20-5. [PMID: 26760741 PMCID: PMC4597825 DOI: 10.5851/kosfa.2014.34.1.20] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2013] [Revised: 12/03/2013] [Accepted: 01/06/2014] [Indexed: 11/09/2022] Open
Abstract
This study evaluated the effects of frankfurter fat content on Listeria monocytogenes resistance to heat stress and gastric fluid, and the Caco-2 cell invasion efficiency of the pathogen. A 10-strain mixture of L. monocytogenes was inoculated on frankfurters formulated with 10%, 20%, and 30% fat content (10%: F10, 20%: F20, 30%: F30) and stored at 10℃ for 30 d. The samples were analyzed for L. monocytogenes resistance to heat stress and a simulated gastric fluid challenge. The total bacteria and L. monocytogenes survival rates were measured on tryptic soy agar plus 0.6% yeast extract and Palcam agar, respectively. L. monocytogenes colonies inoculated on F10, F20, and F30 samples were used for a Caco-2 cell invasion assay. In general, no obvious differences were observed between the survival rates of total bacteria and L. monocytogenes grown on different fat contents under heat stress and gastric fluid challenge. However, L. monocytogenes obtained from the F30 samples had a significantly higher Caco-2 cell invasion efficiency than those in the F10 and F20 samples (p<0.05). These results indicate that although high fat content in food may not be related to L. monocytogenes resistance to heat stress and gastric fluid, it may increase the Caco-2 cell invasion efficiency of the pathogen.
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Affiliation(s)
- Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 340-702, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Sunah Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
| | - Kyoung-Hee Choi
- Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan 570-749, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
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22
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Lee J, Yoon H, Lee S, Lee H, Yoon Y. Effect of Fat Contents on Thermal Resistance, Antibiotic Sensitivity, and Caco-2 Cell Invasion of Listeria monocytogenes. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.4.481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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23
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Hong W, Joo JH, Jung OS, Moon SH, Park KY. Insight into Bamboo Salt Effects on Hydrolysis of Organic Tri-esters. B KOREAN CHEM SOC 2013. [DOI: 10.5012/bkcs.2013.34.6.1927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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ZHAO XIN, DENG XIAOXIAO, PARK KUNYOUNG, QIU LIHUA, PANG LIANG. Purple bamboo salt has anticancer activity in TCA8113 cells in vitro and preventive effects on buccal mucosa cancer in mice in vivo. Exp Ther Med 2013; 5:549-554. [PMID: 23403521 PMCID: PMC3570125 DOI: 10.3892/etm.2012.848] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2012] [Accepted: 11/28/2012] [Indexed: 01/14/2023] Open
Abstract
Bamboo salt is a traditional healthy salt known in Korea. The in vitro anticancer effects of the salt were evaluated using a 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyltetrazolium bromide (MTT) assay in TCA8113 human tongue carcinoma cells. At 1% concentration, the growth inhibitory rate of purple bamboo salt was 61% higher than that of sea salt (27%). Apoptosis analysis of the cancer cells was carried out using 4,6-diamidino-2-phenylindole (DAPI) staining to investigate the mechanism of the anticancer effects in tongue carcinoma cells. Purple bamboo salt induced a stronger apoptotic effect than sea salt. An Institute of Cancer Research (ICR) mouse buccal mucosa cancer model was established by injecting mice with U14 squamous cell carcinoma cells. Following injection, the wound at the injection site was smeared with salt samples. It was observed that the tumor volumes for the group treated with purple bamboo salt were smaller than those from the sea salt treatment and control groups. The sections of buccal mucosa cancer tissue showed that canceration in the purple bamboo salt group was weaker compared with that in the sea salt group. Similar results were observed in the lesion section of the cervical lymph. Using reverse transcription-polymerase chain reaction (RT-PCR) and western blotting, the purple bamboo salt group demonstrated an increase in Bcl-2-associated X protein (Bax) and a decrease in B cell lymphoma-2 (Bcl-2), inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) expression, compared with the sea salt and control groups. The results demonstrated that purple bamboo salt had improved in vivo buccal mucosa cancer preventive activity compared with sea salt in mice.
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Affiliation(s)
- XIN ZHAO
- Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067,
P.R. China
- Department of Food Science and Nutrition, Pusan National University, Busan 609-735,
Republic of Korea
| | - XIAOXIAO DENG
- Department of General Knowledge, Chongqing University of Education, Chongqing 400067
| | - KUN-YOUNG PARK
- Department of Food Science and Nutrition, Pusan National University, Busan 609-735,
Republic of Korea
| | - LIHUA QIU
- Department of Oral and Maxillofacial Surgery, The Affiliated Hospital of Stomatology,Chongqing Medical University, Chongqing 401147,
P.R. China
| | - LIANG PANG
- Department of Oral and Maxillofacial Surgery, The Affiliated Hospital of Stomatology,Chongqing Medical University, Chongqing 401147,
P.R. China
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25
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Zhao X, Kim SY, Park KY. Bamboo Salt HasIn VitroAnticancer Activity in HCT-116 Cells and Exerts Anti-Metastatic EffectsIn Vivo. J Med Food 2013; 16:9-19. [DOI: 10.1089/jmf.2012.2316] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Affiliation(s)
- Xin Zhao
- Department of Food Science and Nutrition, Pusan National University, Busan, South Korea
- Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China
| | - So-Young Kim
- Functional Food and Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences (NAAS), Rural Development Administration, Suwon, South Korea
| | - Kun-Young Park
- Department of Food Science and Nutrition, Pusan National University, Busan, South Korea
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26
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Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Sci 2012; 93:849-54. [PMID: 23313971 DOI: 10.1016/j.meatsci.2012.11.054] [Citation(s) in RCA: 107] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2012] [Revised: 11/27/2012] [Accepted: 11/28/2012] [Indexed: 11/21/2022]
Abstract
Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type sausages. The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin. The sausage sample containing 20% PSFM had 50% less fat, 32% fewer calories, and showed 39.5% less cooking loss than those of the control (p<0.05). High PSFM content resulted in more stable meat emulsions and increased hardness, cohesiveness, gumminess, and chewiness. No significant differences were observed in color, flavor, tenderness, juiciness, warm-off flavor, and overall acceptability between the control and sausage sample with PSFM by the sensory panel. Therefore, PSFM could be used as fat replacers to obtain lower calories, and higher moisture, protein contents, and emulsion stability than in low-fat frankfurter-type sausages without PSFM.
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27
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Choi YS, Kim HW, Hwang KE, Song DH, Kim HY, Lee MA, Yoon YH, Kim CJ. Effects of Dietary Fiber Extracted from Citrus (Citrus unshiu S. Marcoy) Peel on Physicochemical Properties of a Chicken Emulsion in Model Systems. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.5.618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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28
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Yilmaz MT, Karaman S, Kayacier A, Dogan M, Yetim H. Construction of Predictive Models to Describe Apparent and Complex Viscosity Values of O/W Model System Meat Emulsions Using Adaptive Neuro – Fuzzy Inference System (ANFIS) and Artificial Neural Networks (ANN). FOOD BIOPHYS 2012. [DOI: 10.1007/s11483-012-9271-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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29
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Kim SM, Ju JH, Jung OS, Moon SH, Park KY. Bamboo Salt Effects on Hydrolysis of Estertin(IV) Complex. B KOREAN CHEM SOC 2012. [DOI: 10.5012/bkcs.2012.33.8.2753] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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