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Yong HI, Kim TK, Cha JY, Lee JH, Kang MC, Jung S, Yun-Sang C. Effects of edible insect extracts on the antioxidant, physiochemical, and microbial properties of Tteokgalbi during refrigerated storage. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Physicochemical and Storage Characteristics of Pork Tteokgalbi Treated with Boesenbergia pandurata (Roxb.) Powder. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052425] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
This study investigates the physicochemical and storage characteristics of Tteokgalbi treated with various concentrations of Boesenbergia pandurata (Roxb.) powder (BP). BP is constituted mainly of carbohydrates (77.9%), possesses free-radical scavenging activity due to the presence of polyphenol and flavonoids, and is slightly acidic (pH 5.99). Five Tteokgalbi samples were treated with 0 (CON), 0.5% (B1), 1.0% (B2), or 2.0% (B3) of BP or 0.05% of ascorbic acid (REF). Compared to CON, BP-treated Tteokgalbi demonstrated significantly higher carbohydrate content and water-holding capacity and decreased cooking loss (%). BP-treated Tteokgalbi had significantly altered Hunter color properties, with decreased L* and increased b* values. Additionally, BP treatment significantly changed the textural properties by increasing the hardness (B3) and chewiness (B2 and B3) and decreasing the springiness (B3) of Tteokgalbi. Owing to the increased total polyphenol and flavonoid content, BP addition significantly enhanced the DPPH and ABTS radical scavenging activities of Tteokgalbi during vacuum-packed cold storage (0–14 days) at 5 °C. BP-treated Tteokgalbi maintained a higher pH compared to CON, and BP-treatment significantly suppressed 2-thiobarbituric acid, volatile basic nitrogen, and total microbial count during the cold storage period (7 and 14 days). Therefore, BP is a natural, edible antioxidant that may be applied to Tteokgalbi.
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Gutiérrez‐Pacheco SL, Camou JP, Cumplido‐Barbeitia G, González‐Ríos H, Ayala‐Zavala JF, Heredia JB, Valenzuela‐Melendres M. Effects of pomegranate juice and pomegranate peel powders on quality properties and antioxidant activity of pork sausage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15755] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
| | - Juan Pedro Camou
- Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo A.C.Hermosillo Mexico
| | - Germán Cumplido‐Barbeitia
- Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo A.C.Hermosillo Mexico
| | - Humberto González‐Ríos
- Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo A.C.Hermosillo Mexico
| | - J. Fernando Ayala‐Zavala
- Coordinación de Tecnología de Alimentos de Origen Vegetal Centro de Investigación en Alimentación y Desarrollo A.C.Hermosillo Mexico
| | - José Basilio Heredia
- Coordinación de Ciencia y Tecnología de Productos Agrícolas para Zonas Tropicales y Subtropicales Centro de Investigación en Alimentación y Desarrollo, A.C.Culiacán Mexico
| | - Martín Valenzuela‐Melendres
- Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo A.C.Hermosillo Mexico
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Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture. J FOOD QUALITY 2019. [DOI: 10.1155/2019/6373671] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
An increasing concern about the usage of chemical additives in meat products has resulted in the use of natural ingredients instead of chemical additives in meat products. Therefore, this study aimed to investigate the effect of incubation period on the physicochemical characteristics of meat products cured with spinach and starter culture containing Staphylococcus carnosus. The pH, color, TBARS lipid oxidation, volatile basic nitrogen, residual nitrite content, and microbial number in cured pork loin were determined by incubating it with spinach and starter culture for the following durations: 3, 6, 9, 12, 24, and 48 h. The pH and TBARS values of cured pork loin incubated with spinach and starter culture decreased in a time-dependent manner. An increase in the incubation time from 3 to 48 h resulted in a significant increase in the redness and volatile basic nitrogen content. The residual nitrite content was observed to be maximum in samples from the I48 group followed by the control (+), preconverted nitrite group, and I24 groups. Thus, we found that incubation with spinach and starter culture for 24 h yields a good-quality cooked sliced cured pork loin.
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Lee MA, Kim TK, Hwang KE, Choi YJ, Park SH, Kim CJ, Choi YS. Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2735-2742. [PMID: 30350316 DOI: 10.1002/jsfa.9441] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 09/05/2018] [Accepted: 10/15/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Kimchi is a Korean, traditional fermented food made from Korean cabbage, radish, fermented jeotgal, ginger, garlic, and red pepper powder. It is a good source of natural antioxidants such as phenolic compounds, flavonoids, vitamins, and carotenoids. In this study, the antioxidant effects of various kimchi extracts on raw ground pork during refrigerated storage were investigated. Raw ground pork samples were treated with ascorbic acid, butylated hydroxyl toluene, baechu kimchi extract (BKE), gat kimchi extract (GKE), puchu kimchi extract (PKE), and white kimchi extract (WKE) and compared with raw ground pork without antioxidant treatment (NC). RESULTS Increased metmyoglobin (MetMb), thiobarbituric acid reacting substance (TBARS), and total bacterial counts (TBC) were observed in all meat samples after storage, whereas pH, lightness, and redness values tended to decrease with increased storage time. All treated samples had lower TBARS and MetMb values and TBC compared to the control samples. Various kimchi ethanol extracts protected raw ground pork from lipid oxidation. The most potent antioxidant was GKE, whereas WKE was the weakest. CONCLUSIONS This study suggests that the tested extracts, especially kimchi, have potential as natural preservatives to reduce colour degradation, lipid oxidation, and bacterial count in raw ground pork meat. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Mi-Ai Lee
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Wanju, Republic of Korea
| | - Ko-Eun Hwang
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Yun-Jeong Choi
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea
| | - Sung-Hee Park
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Wanju, Republic of Korea
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Kim TK, Hwang KE, Lee MA, Paik HD, Kim YB, Choi YS. Quality characteristics of pork loin cured with green nitrite source and some organic acids. Meat Sci 2019; 152:141-145. [PMID: 30827821 DOI: 10.1016/j.meatsci.2019.02.015] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 01/21/2019] [Accepted: 02/21/2019] [Indexed: 10/27/2022]
Abstract
This study was conducted to improve the quality characteristics of cured meat with natural nitrite. Control and treatment were conducted as follows: nitrite free, marinated with sodium nitrite and ascorbic acid, marinated with only fermented spinach (FS), and marinated with FS adding ascorbic acid, malic acid, citric acid, and tartaric acid. Treatments were pickled with regulated brine (8% salt and 0.08% nitrite). Cured meat with FS adding ascorbic acid, malic acid, and citric acid had higher redness values than sodium nitrite with ascorbic acid on cooked meat. There was a positive effect on lipid oxidation except for citric acid. Protein degradation appeared more in malic acid and tartaric acid treatment than others. Residual nitrite level was lower when adding organic acids. Among various organic acid, ascorbic acid had the highest efficient on quality properties of cured meat. Thus, ascorbic acid was a proper ingredient when curing meat product.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Ko-Eun Hwang
- Department of Animal Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Mi-Ai Lee
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju 61755, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Scinece and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.
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Kim TK, Lee MA, Sung JM, Jeon KH, Kim YB, Choi YS. Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1603-1610. [PMID: 30744333 PMCID: PMC6718897 DOI: 10.5713/ajas.18.0903] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Accepted: 01/09/2019] [Indexed: 11/27/2022]
Abstract
Objective The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods The following treatments were prepared using brine (8% [w/v] salt): Control (−), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice used as sodium nitrite free brine; and T4, spinach juice used as sodium nitrite free brine. T2 and T4 were incubated to allow to reduce nitrate to nitrite. Results Spinach juice did not affect cooking loss and pH but negatively influenced flavor and overall acceptability (p<0.05). T1 samples containing synthetic and natural nitrites showed the highest redness values. Spinach juice negatively affected volatile basic nitrogen; however, thiobarbituric acid reactive substance values of T1 and T3 were similar to those of controls (+) (p>0.05). Residual nitrite content decreased with decreasing synthetic nitrite levels. T1 and control samples showed no significant differences in overall acceptability (p>0.05). Conclusion Thus, combined synthetic and natural nitrites improved the quality of cured pork loin.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Mi-Ai Lee
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwangju 61755, Korea
| | - Jung-Min Sung
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Ki-Hong Jeon
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
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Kim JH, Lee HJ, Shin DM, Kim TK, Kim YB, Choi YS. The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi. Korean J Food Sci Anim Resour 2018; 38:1101-1108. [PMID: 30479515 PMCID: PMC6238036 DOI: 10.5851/kosfa.2018.e43] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 09/21/2018] [Accepted: 09/27/2018] [Indexed: 12/17/2022] Open
Abstract
The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.
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Affiliation(s)
- Ji-Han Kim
- Department of Food Science and Biotechnology of Animal
Resources, Konkuk University, Seoul 05029,
Korea
| | - Ha-Jung 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
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korean Food
Research Institute, Wanju 55365,
Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food
Research Institute, Wanju 55365,
Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food
Research Institute, Wanju 55365,
Korea
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Ahn KI, Shim JY, Kim TK, Choi JH, Kim HW, Song DH, Kim YB, Jeon KH, Choi YS. Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters. Korean J Food Sci Anim Resour 2018; 38:718-726. [PMID: 30206431 PMCID: PMC6131376 DOI: 10.5851/kosfa.2018.e10] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 06/28/2018] [Accepted: 06/29/2018] [Indexed: 11/28/2022] Open
Abstract
The aim of this study was to evaluate the effects of pork and tuna levels on the
quality characteristics of frankfurters and to establish a suitable percentage
of added tuna. The levels of pork meat (PM) and yellow-fin tuna (YFT) in the
test frankfurters were as follows: 100% PM (control), 90% PM+10% YFT (T1), 80%
PM+20% YFT (T2), 70% PM+30% YFT (T3), 60% PM+40% YFT (T4), and 50% PM+50% YFT
(T5). The pH of the frankfurter batters significantly decreased with increasing
tuna levels, because the pH of the tuna is lower than that of the pork. The
water holding capacity did not differ significantly in frankfurters containing
up to 30% tuna, whereas that of the 40% tuna-containing frankfurter was
significantly lower than the control. Cooking loss did not differ significantly.
At up to 10% tuna, apparent viscosity did not differ significantly, whereas at
20% tuna, it was significantly lower than the control. Fat separation and total
expressible fluid separation at up to 30% tuna did not differ from the control;
however, when more than 30% was added, higher losses were observed. The hardness
of frankfurters containing more than 40% tuna was lower than that of the
control, but there was no significant difference in springiness. The overall
acceptability of frankfurters manufactured with up to 30% tuna did not differ
significantly from the control. These results suggest that the addition of 30%
tuna does not affect the quality of frankfurters made from pork.
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Affiliation(s)
- Kwang-Il Ahn
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jae-Yun Shim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Ji-Hun Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Animal Science and Biotechnology, Gyoengnam National University of Science and Technology, Jinju 52725, Korea
| | - Dong-Heon Song
- Animal Science and Biotechnology, Gyoengnam National University of Science and Technology, Jinju 52725, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
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