Sustainable food resources, including cell-cultured meat and edible insect proteins, are emerging as key solutions to meet future protein demands. This study evaluated the effects of black soldier fly larvae hydrolysate (BLH) on primary cells isolated from broiler leg breast muscle tissues, well abdominal fat tissues. Primary each tissue were characterized for their myogenic adipogenic (stromal vascular fraction, SVF) properties. Cells cultured in a basal medium with five percent FBS...

The aim of this study is to determine the effects using emulsion manufactured with soybeans (ES) substitute chicken breast in Vienna sausages. Four types sausages (S1: 10% ES and 50% chicken, S2: 20% 40% S3: 30% S4: chicken) for were made. pH, color, proximate composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), microphotographs, cooking yields, texture profile analysis examined. pH value uncooked cooked increased significantly increasing content (p<0.05). crude...

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, CO; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; garlic, GA). The were pH, water holding capacity, color, cooking yield, shear force, fatty acid composition. characteristics through aroma profile (electronic nose), taste tongue), evaluation. pH capacity GI showed higher values than other samples. GA similar lightness redness to that control CO. force TU...

This study aimed to analyze the microbiological composition and sensory characterization of fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus SMFM2016-GK1; NK3, P. SMFM2016-NK3), Doenjang (D1, Debaryomyces hansenii SMFM2021-D1), spontaneously (S8, D. SMFM2021-S8; S6, Penicillium nalgiovense SMFM2021-S6). The control was commercial starter culture. Nine treatments were applied [GD (GK1+D1), GS (GK1+S8), GDS (GK1+D1+S8), ND (NK3+D1), NS (NK3+S8), NDS...

The aim of this study is to establish the dry aging period beef loin in an electric field refrigeration system. Beef loins (Korea quality grade 2) were aged at 0, −1, and −2 °C temperature system (air velocity, 5 ± 2 m/s) stopped as value TPC reached 7 log CFU/g. Samples examined by yield, trimming pH, color, water holding capacity (WHC), cooking shear force, total plate count (TPC), 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN). results for redness,...

The aim of the study was to determine effect whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. quality properties WMP such sausages were investigated by measuring proximate composition, pH, color, cooking yield, protein solubility, and applying other methods, texture profile analysis (TPA), microphotograph, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), electronic nose. crude fat, protein, ash contents 15% samples significantly...

The purpose of the study is to check possibility developing dry-cured meat from Hanwoo (South Korean native cattle) and Holstein cattle considering differences between breeds use this data for preparation development dry cured ham unique South Korea. Same-grade Semitendinosus muscle was using a curing agent with 4.6% salt content at 4 °C 7 days, then aged 70 days. Data analyzed through physicochemical characterization, manufacturing period established weight loss, volatile basic nitrogen...

In this experiment, effects of Citrus sunki peel extract (CPE) on proliferation and differentiation 3T3-L1 cells were analyzed. was extracted with ethanol to obtain CPE. Results measuring DPPH hydrogen peroxide radical scavenging activity revealed that CPE had an antioxidant ability. The cultured in the basal medium (C) or 0.05% dimethyl-sulfoxide (CDMSO) 50, 100, 200, 300, 400 μg/mL (CPE50, CPE100, CPE200, CPE300, CPE400, respectively). As a result cell counting MTS assay, significantly...

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties rolled-dumplings was evaluated. DLE prepared by drying at 60°C for 24 h added (Non, 7%, 9%) to rolled-dumplings. proximate composition, pH, color (CIE L*, a*, b*), cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), evaluation also conducted. dumplings with 9% significantly lower than that congeners without DLE, whereas 7% did not...

This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), electronic nose (E-nose) were analyzed to...

We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], spontaneous sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented were classified as CST (commercial starter culture), GKDS (mixed with GK1, D1, S6), NKDS NK3, S6). The protein content pH significantly higher than those on days 3 31,...

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects on the physicochemical characteristics emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), sensory evaluation, determined. Increased levels led higher moisture (p<0.05), ash content (p<0.05 or >0.05), yield (p<0.05). However, protein fat contents sausage samples lower (p<0.05) with powder. color...

The aim of this study was to compare the effect seawater that conventional salt (NaCl) on technological properties chicken emulsion sausages in a model system. Chicken were prepared with at three levels (10%, 15%, and 20%) iced water 5%, 0%, respectively) or (20%) (1.2%). There no difference pH values fat loss from stability between two treatments. In general, an increase amount seawater, holding capacity (cooking yield loss), protein solubility (total myofibrillar protein), viscosity...

본 연구에서는 겨자 분말의 첨가 수준에 따른 HMR형 돈육재구성 육포의 이화학적 품질특성과 항산화 능력을 조사하였다. 품질특성 분석 결과 분말 첨가량이 증가함에 따라 보수력이 증가하는 경향을 나타내었으며, 이에 수분함량과 가열수율 또한 추세를 보였다. 전단력은 첨가에 보수력과 수분 함량의 변화에 상대적으로 감소하는 나타내었다. 건조 전후 색도는 일정한 변화를 보였으므로 특유의 색이 제품에 영향을 준 것으로 관찰되었다. 항산화능 DPPH 자유 라디칼 소거능과 FRAP 모두 많아짐에 상기한 연구 결과를 종합하면 돈육 재구성 육포 제조 시 높은 3% 처리구에서 품질과 항산화능이 우수한 품질을 나타냈으므로 첨가량은 3%가 적합할 생각된다.

This study was conducted to compare the quality and sensory characteristics of spent hen broiler in South Korea. The carcasses hens broilers that had been slaughtered 24 h before were used. cooking yield water holding capacity significantly higher than (p &lt; 0.05). pH thigh other treatments 0.05), while on hand breast a lower value redness both types more In contrast, yellowness two types. changes organoleptic hen, aroma patterns detected using electronic nose markedly different terms type...

This study analyzed the antioxidant activity according to storage period of pork emulsion-type sausage with various levels kabocha powder (0%, 1%, 3%, and 5%).This examined proximate composition, color, pH, cooking yield, water holding capacity (WHC), texture profile analysis (TPA), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, total polyphenol contents (TPC).The moisture contents, WHC samples containing were significantly higher than control (P<0.05).The pH showed...

The purpose of this study was to check the applicability seawater as a natural curing agent by analyzing difference it causes in flavor dry-aged bacon. Pork belly cured for seven days, and dried aged twenty-one days. methods included following: wet with salt water, dry sea salt, brine solution, bittern solution. seawater-treated groups showed lower volatile basic nitrogen value than sea-salt-treated (p < 0.05); higher thiobarbituric acid reactive substance other treatments 0.05). Methyl-...

The purpose of this study was to analyze whether seawater has positive effects on appearance characteristics, such as redness, and determine the gas composition concentration that is suitable for maintaining it. Pork hind meat cured with four types brine five days at 4°C. different brines comprised control salt (CS), nitrite pickling (CN), treatment (BR), bittern (BT). hams were cooked 65°C 4 h packaged O2:N2 ratios 7:3, 8:2, 9:1 three weeks. physicochemical properties assessed immediately...

Quality characteristics of chicken emulsion sausage manufactured with various levels NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, 1.2% respectively) were examined. The pH value was increase tendency increasing amount salt, on the contrary in case sample decrease NaCl. Both before after heating, redness treatments upward trend salt. water holding capacity (WHC) significantly higher than 0.3%–0.9% (p &lt; 0.05), but samples 0.3, 0.6 % 0.05). Water loss 0.9% lower other treatment...

본 연구에서는 고추냉이 분말 첨가가 냉장 저장 중 돈육 소시지의 저장성에 미치는 영향을 알아보고자 유화형 소시지 제조 시 잎 1%, 2%, 3%를 첨가하여 제조했으며, 5주간 냉장(4°C)저장하여 총균수, 지방 산패도, 단백질 변패도, 자유라디칼 소거능, 환원력을 측정하였다. 처리구별 총균수에서는 1주차에 3% 처리구가 대조구 보다 유의적으로 낮은 값을 보였다(P<0.05). 또한 기간에 따른 총균수는 5주차 3주차와 비교하여 유의적인 차이를 보이지 않았다. 산패도는 첨가 처리구들이 대조구에 비해 보였으며(P<0.05), 기간이 증가함에 따라 대조구는 증가하였으나(P<0.05) 처리구들은 소거능과 환원력은 높은 보였으며(P<0.05) 까지도 대조구보다 냉장저장 대조구와 2% 처리구들 환원력의 항목에서 우수한 특성을 나타내었으므로 돈육소시지에 저장성 증진에 효과적인 비율이라고 판단된다.

The objective of this study was to compare the effects various salts on physicochemical properties pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and chloride (SC), concentrated seawater (CSW). CIE L*, a*, b*, chroma values cooked uncooked with added CSW significantly higher than those SC (p<0.05). However, SN had similar a* (p>0.05). residual NO

본 실험의 목적은 고추씨 분말의 첨가량이 닭다리살 프랑크푸르트 소시지의 품질 특성에 미치는 영향을 연구하고자 하는데 있다. 실험 결과 수분의 함량은 1.5% 처리구에서 다른 실험구 보다 유의적으로 높은 값을 나타냈으며(p<0.05), 반면에 단백질 함량과 지방 첨가량의 증가에 따라 감소하는 경향을 보였다. 회분 비례하여 가장 나타내었다. 가열수율은 증가함에 상승하는 추세를 겉보기 점도의 평균은 분말 증가 증가하는 결과를 색도는 고추씨의 적색도와 황색도의 값이 높게 측정되었으며, 가열 전, 후 pH는 소시지에 첨가되는 함량이 TPA에서는 모든 항목에서 대조구와 처리구간의 유의적인 차이를 보이지 않았으며(p>0.05), 관능 평가에서는 처리구가 평가에서 좋은 점수를 받은 것으로 보아 기계적 물성의 차이는 크게 나타나지 않았으나 관능적으로 우수함을 알 수 있었다. 따라서 토대로 분말을 첨가하여 특성을 연구한 1.5%의 첨가한 소시지가 이화학적으로 우수한 성적을 보였으며 관능적으로도...

This study analyzes the food storage stability of biodegradable containers made pork skin gelatin polymer. Packaging materials were prepared with different proportions walnut shell powder, including 10% (W10), 20% (W20), and polyethylene packaging (PE) as a control. To analyze stability, parameters such pH, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), microbial population, color measured. The yeast mold, redness, yellowness W10 W20 had no significant...