Activity

This study aimed to investigate the effects of Hanwoo crust, inedible surface layer formed during dry aging, on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of Hanwoo crust-0% (i.e., control), 1%, 2%, and 3%. The physicochemical properties studied included the proximate composition, pH, color, water holding capacity (WHC), cooking yield (CY), and viscosity. Texture profile analysis (TPA) and sensory evaluation were also carried out. Protein, fat, and ash contents of the Hanwoo crust-treated samples were found to be significantly higher than those of the control (p less then 0.05). Moreover, the CIE b* value of cooked sausage with Hanwoo crust treatments was significantly lower than that of the control (p less then 0.05). The CIE L* value of uncooked and cooked samples with 3% Hanwoo crust was significantly lower than that of the control (p less then 0.05). In contrast, the CIE a* value of uncooked and cooked samples with 3% Hanwoo crust was significantly higher than that of the control (p less then 0.05). The viscosity of the uncooked samples increased with increasing Hanwoo crust content. Samples containing 3% Hanwoo crust exhibited significantly higher WHC and CY than the control (p less then 0.05). In the TPA, samples containing 2% and 3% Hanwoo crust showed significantly higher hardness, gumminess, and chewiness than the control (p less then 0.05). Overall, the sensory properties of Hanwoo crust treatments were significantly better than those of the control (p less then 0.05). In conclusion, adding 3% Hanwoo crust to emulsion-type sausage leads to optimal physicochemical properties.The objective of this study was to evaluate quality characteristics of pork emulsified-sausage (ES) containing paprika oleoresin solution (POS) as a replacement for sodium nitrite (NaNO2) during refrigerated storage. ESs were prepared with four treatments 1) REF, 150 ppm NaNO2; 2) CTL, 75 ppm NaNO2; 3) TRT1, 75 ppm NaNO2+0.1% POS (1% paprika oleoresin+99% sunflower seed oil); and 4) TRT2, 75 ppm NaNO2+0.1% POS (5% paprika oleoresin+95% sunflower seed oil). The addition of POS into ES increased redness and yellowness but decreased lightness (p less then 0.05). TRT1 and TRT2 had higher redness and yellowness than CTL (p less then 0.05). TRT1 and TRT2 had lower total plate counts (Log CFU/g) than CTL due to antimicrobial activity of POS, regardless of its levels (p less then 0.05). Residual nitrite decreased with increasing storage time for all treatments. TRT2 had lower residual nitrite due to nitrite scavenging activity of POS (p less then 0.05). selleck chemicals CTL had the highest thiobarbituric acid reactant substances (TBARS) among all treatments during storage. The addition of POS into ES showed nitrite scavenging activity during refrigerated storage. In conclusion, antimicrobial and antioxidant activities of the ES with a combination of POS and 75 ppm NaNO2 were similar to those of REF (150 ppm NaNO2), and improved color development of redness value. Therefore, the addition of POS could decrease the amount of nitrite in ESs, leading to healthier meat products.This study was conducted to compare the nutritional composition of white-spotted flower chafer (Protaetia brevitarsis) larvae produced from five commercial insect farms in Korea. The feeding sources of larvae were different as follows Farm A, fermented oak sawdust; Farm B, fermented oak and scrub sawdust; Farm C, commercial feed; Farm D, private fermented feed; and Farm E, byproduct from mushroom compost. Drying yield significantly varied by insect farm, ranging from 14.12% to 27.28%. However, there was only small difference (5.14-7.38 g/100 g) in moisture content of dried larvae powder (p less then 0.001). The larvae produced from Farm A, B, and D presented higher protein content and lower lipid content compared to those from Farm C and E (p less then 0.05). No significant differences in total and essential amino acid contents were found, regardless of the insect farms. Phosphoserine, taurine, and gamma-aminobutyric acid, well-known physiological useful compounds, were detected in form of free amino acids. The major fatty acids in the P. brevitarsis larvae were oleic acid, palmitic acid, palmitoleic acid, and linoleic acid. The larvae from Farm A, B, and E exhibited higher oleic acid content than those from Farm B and C (p less then 0.05). Moreover, the larvae from Farm A presented the lowest saturated fatty acid (SFA)/unsaturated fatty acid (UFA) ratio. Although the underlying mechanisms of the nutritional composition differences are not yet clearly understood, this study suggests that the Farm A production system, using only oak feed, could be potentially beneficial in increasing the protein content and decreasing SFA/UFA ratio in P. brevitarsis larvae.This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 dry-cured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire× Duroc (LYD; n=10)] and different processing stages (raw, curing, dry-ripened 15 day and 30 day) were analyzed. The pig breed influenced moisture content and pH with values of 59% and 53%, and 6.17 and 5.94, for Berkshire and LYD, respectively, on day 30. Dry-cured loins made with Berkshire showed higher hardness and lower cohesiveness than that of the LYD (p0.05). However, sulfhydryl content was significantly higher in Berkshire compared to the LYD after dry-ripened for 15 days (p less then 0.05). The concentration of total free amino acids and fatty acids was higher for Berkshire during all processing stages (p less then 0.05). Berkshire may be better quality due to its high moisture content and pH compared to the LYD.The aim of this study was to compare the antioxidant activity, chemical composition, flavor and bioactive compounds between Korean and imported velvet antlers (VAs)-derived extracts. The Korean (KVA), Russian (RVA) and New Zealand (NZVA) VAs (n=24 each, dry form) purchased from a local supplier were used in the investigation. After extracting with water (750 g VA with 6,000 mL water) for 20 h at 95°C, the VA extracts (VAE) were then used for analysis of antioxidant activity, amino acids (AAs), flavor and bioactive compounds. Compared to the RVA and NZVA, the KVA extract showed significantly higher 2,2-diphenyl 1 picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radicals scavenging activities (p less then 0.05). Significantly higher Fe content was found in the KVA while, higher Mn, Zn and Ca contents were found in the RVA (p less then 0.05). Twenty AAs were detected in all three VAEs and some of them (e.g., glycine and alanine) were higher in the KVA (p less then 0.05). A higher diversity (quality and quantity) of flavor compounds was found in the KVA extract compared to the imported VAs-derived extracts.