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KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES

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  • : 농학분야  >  축산
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  • : 1225-8563
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수록범위 : 8권1호(1987)~38권2호(2018) |수록논문 수 : 1,889
한국축산식품학회지
38권2호(2018년 04월) 수록논문
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KCI등재 SCI SCOPUS

1Association between Egg Consumption and Metabolic Disease

저자 : Seon-joo Park , Ji-hye Jung , Sang-woon Choi , Hae-jeung Lee

발행기관 : 한국축산식품학회 간행물 : 한국축산식품학회지 38권 2호 발행 연도 : 2018 페이지 : pp. 209-223 (15 pages)

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The effect of high egg intake on metabolic syndrome (MetS), a major risk factor for cardiovascular disease (CVD), has not been clearly elucidated. This study was conducted to review the literature related to egg consumption and the risk of metabolic disease as well as to examine the association between high egg intake and MetS in Korean adults. A literature review was conducted using published papers in PubMed and EMBASE through December 2017. We have reviewed 26 articles, which were associated with egg consumption and metabolic diseases, and found that the results were controversial. Therefore, we analyzed data from 23,993 Korean adults aged 19 yrs and older. MetS was defined based on criteria from the Adult Treatment Panel III. Egg consumption of 4-6 times/wk and 1 time/day were significantly associated with reduced prevalence of MetS (Odds ratio (OR)=0.82; 95% Confidence interval (CI)=0.71-0.95 for 4-6 times/wk, OR=0.83; 95% CI=0.69-0.99 for 1 time/day) compared to those who consumed eggs less than once monthly. However, consuming two or more eggs per day was not associated with MetS. As for the components of MetS, an egg intake of once daily decreased the prevalence of abdominal obesity and an intake of 2-7 eggs weekly was shown to prevent a reduction in the high-density lipoprotein cholesterol levels. This study suggests that while consuming eggs 4-7 times weekly is associated with a lower prevalence of MetS, consuming two or more eggs daily is not associated with a reduced risk for MetS.

KCI등재 SCI SCOPUS

2New Approaches to Production of Turkish-type Dry-cured Meat Product “Pastirma”: Salt Reduction and DifferentDrying Techniques

저자 : Emre Hastaoglu , Halil Vural

발행기관 : 한국축산식품학회 간행물 : 한국축산식품학회지 38권 2호 발행 연도 : 2018 페이지 : pp. 224-239 (16 pages)

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In this study, the possible changes in the quality characteristics of pastırma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensoryanalyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid(TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.

KCI등재 SCI SCOPUS

3Optimizing Medium Components for the Maximum Growth of Lactobacillus plantarumJNU 2116 Using Response Surface Methodology

저자 : Heeseop Yoo , Insoo Rheem , Sungsue Rheem , Sejong Oh

발행기관 : 한국축산식품학회 간행물 : 한국축산식품학회지 38권 2호 발행 연도 : 2018 페이지 : pp. 240-250 (11 pages)

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This study was undertaken to findthe optimum soy-peptone, glucose, yeast extract, and magnesium sulfate amounts for the maximum growth of Lactobacillus plantarumJNU 2116 and to assess the effects of these medium factors through the use of response surface methodology. A central composite design was used as the experimental design for the allocation of treatment combinations. In the analysis of the experiment, dueto a significant lack of fit of the second-order polynomial regression model that was used at first, cubic terms were added to the model, and then two-way interaction terms were deleted from the model since they were found to be all statistically insignificant. A relative comparison among the four factors showed that the growth of L.plantarumJNU 2116 was affected strongly by yeast extract, moderately by glucose and peptone, and slightly by magnesium sulfate. The estimated optimum amounts of the medium factors for the growth of L. plantarumJNU 2116 are as follows: soy-peptone 0.213%, glucose 1.232%, yeast extract 1.97%, and magnesium sulfate0.08%. These results may contribute to the production of L. plantarumL67 as a starter culture that may have potential application in yogurt and fermented meat products.

KCI등재 SCI SCOPUS

4Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage

저자 : Hyun Jung Lee , Juhui Choe , Ji Won Yoon , Seonjin Kim , Hyemi

발행기관 : 한국축산식품학회 간행물 : 한국축산식품학회지 38권 2호 발행 연도 : 2018 페이지 : pp. 251-258 (8 pages)

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We investigated microbial and quality changes in wrap-packaged dry-aged beef after completion of aging and subsequent storage in a refrigerator. After 28 days of dry aging (temperature, 4℃; RH, approximately 75%; air flow velocity, 2.5 m/s), sirloins were trimmed, wrap-packaged, and stored at 4℃ for 7 days. Analyses of microbial growth, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid-reactive substance (TABRS), and instrumental color, myoglobin, and sensory evaluation were conducted on days 0, 3, 5, and 7. The results show that the number of total aerobic bacteria (TAB), yeast, and lactic acid bacteria increased with an increase in storage days, whereas no change in the growth of mold was observed during 7 days of storage. Based on the legal standard for TAB count, the estimated shelf-life of wrap-packaged dry-aged beef was predicted to be less than 12.2 days. However, the shelf-life shouldbe less than 6.3 days, considering the result of sensory quality(odor, taste, and overall acceptance). No significant change in visible appearance was also observed during 7 days of storage. Theresults suggest that the present quality indicators for meat spoilage (pH, VBN, and TBARS) should be re-considered for dry-aged beef, as its characteristics are different from those of fresh and/or wet-aged beef.

KCI등재 SCI SCOPUS

5Investigation of the Protective Effect of Kefir against Isoproterenol Induced Myocardial Infarctionin Rats

저자 : Handan Mert , Hikmet Yılmaz , Kıvanc Irak , Serkan Yıldırım ,

발행기관 : 한국축산식품학회 간행물 : 한국축산식품학회지 38권 2호 발행 연도 : 2018 페이지 : pp. 259-272 (14 pages)

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Thisstudy aims to investigate the protective effects of kefir against myocardial infarction induced by isoproterenol (ISO). The rats were randomly divided into 4 groups, each group consisting of 8 rats. The control group, the kefir group (5 mL/kg/d kefir administered to rats as intra-gastric gavage for 60 d), the ISO group (100 mg/kg ISO was administered to rats, s.c. on 61. and 62. d), and kefir+ISO group (5 mL/kg/d kefir was administered to rats intra gastric gavage for 60 days prior to ISO, 100 mg/kg in twodoses on day 61 and 62). 12 h after the last ISO dose, all rats were decapitated and their blood samples were collected. Cardiac tissue was reserved for histopathological examination. creatine kinase (CK), alanine aminotransferase (ALT), aspartate aminotransferase (AST), lactate dehydrogenase (LDH), triglycerides, total cholesterol,very low density lipoprotein (VLDL), low density lipoprotein (LDL), high density lipoprotein (HDL) and glucose were measured by autoanalyzer, whole blood malondialdehyde (MDA), glutathione (GSH) and plasma advanced oxidation protein products (AOPP) levels were measured spectrophotometrically. It was determined that in the group of kefir+ISO, the levels of AST (p<0.001), CK (p<0.001), LDH (p<0.001), MDA (p<0.001) and AOPP (p<0.001) were decreased, while the GSH (p<0.05) increased, compared to ISO group. There were no significant changes in lipid profile and glucose levels between these two groups. In conclusion, by examining cardiac enzymes and histopathological changes in cardiactissue, it can be concluded that the administration of kefir in myocardial infarction induced by ISO can protect the heart with its antioxidant characteristic and minimize the toxic damage created by ISO.

KCI등재 SCI SCOPUS

6Buffering Capacity of Dairy Powders and Their Effect on Yoghurt Quality

저자 : Miji Kim , Sejong Oh , Jee-young Imm

발행기관 : 한국축산식품학회 간행물 : 한국축산식품학회지 38권 2호 발행 연도 : 2018 페이지 : pp. 273-281 (9 pages)

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Preheating conditions (low-, medium-, and high heat-) did not significantly affect the buffering capacity (BC) of skim milk powder (SMP), whereas the level of demineralization significantly affected the BC of whey powders (WP). Heat treatment (85℃ for 30 min) of both SMP and WP (90% demineralized) mixtures (88:12, 76:24, 64:36 and 52:48; SMP:WP) resulted in a reduced BC, and the extent of this reduction increased with the proportion of WP increased in the samples. High-buffering milk prepared by the addition of phosphate salts (40 mM NaH2PO4 and 60 mM Na2HPO4) delayed the rate of pH decline during yoghurt fermentation. The high-buffering yoghurt showed a significantly higher water holding capacity (WHC) than that of control yoghurt (p<0.05), as well as a more uniform and interconnected microstructure with small pore sizes than those of control yoghurt. No significant differences were found between high-buffering and control yoghurt regarding the viable bacterial counts of starter. The manipulation BC can potentially improve the quality characteristics of yoghurts, such as WHC and texture.

KCI등재 SCI SCOPUS

7Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea

저자 : Jung Hyun Kim , Sun Jin Hur , Dong Gyun Yim

발행기관 : 한국축산식품학회 간행물 : 한국축산식품학회지 38권 2호 발행 연도 : 2018 페이지 : pp. 282-290 (9 pages)

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This research was to evaluate microbial contamination levels in meat samples at hazard analysis critical control point (HACCP)-implemented processing plants that produce beef, pork, and chicken. During a period of about a year, a total of 178 samples(76 from beef, 89 from pork, and 13 from chicken) were obtained from raw materials (21.3%) and final products (78.7%). All samples were determined for each 25 g homogenized one. Samples were analyzed to determine the total aerobic plate count (APC), coliform count (CC), and E. colicount (ECC). By month, APC levels were the highest in September and the lowest in February (p<0.001). In comparison among season, APC levels in meat samples were the highest in the summer and the lowest in winter (p<0.001).By month, the highest CC prevalence was found in August, followed by October and then July (p<0.001). By season, the highest CC was obtained in summer, followed by autumn and then spring (p<0.001). All samples were negative for ECC. There was a direct correlation between the product form and coliform presence (p<0.001). In addition, there was a positive correlation between the APC and CC (r=0.261). The APCs in analyzed samples ranged from below <101 CFU/g to <107 CFU/g. In conclusion, the month and season had significant effects on microbial contamination levels at HACCP implemented processing plants. Interrelationships between (i) the product form and coliform, (ii) the APC and CC were revealed.

KCI등재 SCI SCOPUS

8Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology

저자 : Naxin Sun , Huiping Liu , Xiaowei Zhang , Hongni Wang , Shaoju

발행기관 : 한국축산식품학회 간행물 : 한국축산식품학회지 38권 2호 발행 연도 : 2018 페이지 : pp. 291-301 (11 pages)

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To shorten the production cycle of Zaodan, this study first pickled Zaodan by a novel technology -vacuum decompression technology. Vacuum decompression technology could reduce the pickling time of Zaodan from 20wkto about 9wk.The protein content, moisture and pH of the Zaodan egg white gradually decreased with a concomitant increase in salt during the pickling process. The total sulfhydryl group (SH) group content of the egg white proteins was increased to 2.43×10-3mol/L after being pickled for 30 d, whereas the content of disulphide bonds (SS) was reduced to 23.35×10-3mol/L. The surface hydrophobicity was lowest after pickling for 30 d. In addition, great changes occurred in the secondary structure of the egg white proteins after pickling for 20 d. The disappearance of ovomucin was noticeable based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis.

KCI등재 SCI SCOPUS

9Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage

저자 : Ji-taek Jung , Jin-kyu Lee , Yeong-seok Choi , Ju-ho Lee , Jun

발행기관 : 한국축산식품학회 간행물 : 한국축산식품학회지 38권 2호 발행 연도 : 2018 페이지 : pp. 302-314 (13 pages)

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This study investigated the effect of rice bran fiber (RBF) and wheat fibers(WF)on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition; RBF, 1.5%; and WF,1.5%. During the ripening periods, the addition of dietary fibers rapidly decreased pH and maintained high water activity values of fermented sausages (p<0.05). Lactic acid bacteria were more prevalent in fermented sausages with rice bran fiber than control and sausages with added wheat fiber. During cold storage, lower pH was observed in sausages with dietary fibers (p<0.05), and the water activity and color values were reduced as the storage period lengthened. Fermented sausages containing dietary fibers were higher in lactic acid bacteria counts, volatile basic nitrogen and 2-thiobarbituric acid reactive substance values compared to the control (p<0.05). The results indicate that, theaddition of dietary fibers in the fermented sausages promotes the growth of lactic bacteria and fermentation, and suggests that development of functional fermented sausages is possible.

KCI등재 SCI SCOPUS

10Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels

저자 : Hyun-wook Kim , Derico Setyabrata , Yong-jae Lee , Yuan H. Brad Ki

발행기관 : 한국축산식품학회 간행물 : 한국축산식품학회지 38권 2호 발행 연도 : 2018 페이지 : pp. 315-324 (10 pages)

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The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide (Ca(OH2)) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types ofsugarcane bagasse fiber(CSF and ASF)were incorporated at 2% levelsin pork meat emulsions prepared with5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively(p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had noimpacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%.

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