Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins.

The physicochemical properties of the mixed gelatin gels with soy and whey proteins were investigated to develop the gel base with a soft texture and abundant essential amino acids for the elderly. Gelatin-only gel (control) was prepared at 6% (/), and mixed gelatin gels were formulated by replacing gelatin with soy protein isolate and whey protein concentrate at different mixing ratios [gelatin (G):soy protein isolate (S):whey protein concentrate (W)]. Results showed that replacing gelatin with the globular proteins in gelatin gels increased the pH value and processing yield ( < 0.

The Anti-Inflammatory Effects of Broccoli ( L. var. italica) Sprout Extract in RAW 264.7 Macrophages and a Lipopolysaccharide-Induced Liver Injury Model.

var. italica (broccoli), a member of the cabbage family, is abundant with many nutrients, including vitamins, potassium, fiber, minerals, and phytochemicals. Consequently, it has been used as a functional food additive to reduce oxidative stress and inflammatory responses.

Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions.

Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this study was to investigate the effects of sous-vide cooking conditions, based on collagen denaturation temperature of intramuscular connective tissue, on the physicochemical properties of chicken breasts and thighs.

Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage.

The contamination of toxic heavy metals in meat production and processing can cause the oxidative deterioration of processed meat products. Aside from the possible mechanisms of toxic heavy metals on pro-oxidative reaction, little is known about the potential impacts of toxic heavy metal contamination on meat quality attributes within permitted maximum residual levels. Therefore, the objective of this study was to determine the influence of the intentional contamination of toxic heavy metals on the oxidative deterioration in ground pork models during aerobic display storage.

Nutritional Composition of White-Spotted Flower Chafer () Larvae Produced from Commercial Insect Farms in Korea.

This study was conducted to compare the nutritional composition of white-spotted flower chafer () 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.

Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage.

This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were formulated without gelatin (control) or with 1% pork skin gelatin, 1% duck skin gelatin, 1% pork skin gelatin hydrolysate, and 1% duck skin gelatin hydrolysate.

Meat quality attributes and oxidation stability of loin chops from finishing gilts and cull sows.

The objective of this study was to compare the meat quality attributes, color stability, and lipid oxidation of loin chops from finishing gilts and cull sows in a three-way crossbreeding system: landrace × large white × duroc finishing gilts ( = 20) and landrace × large white sows ( = 20). No significant differences in pH, proximate composition, or total collagen content were found between the two pig groups. However, sow loin chops exhibited different quality characteristics for color, cooking loss, protein solubility, and shear force, in which an increased cooking loss and shear force might be associated with a lower heat-soluble collagen content compared to the gilt loin chops ( < 0.

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths.

The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) × 2 rigor statuses (pre- and post-rigor) × 4 ionic strengths (0.086, 0.

Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield.

The disposal of by-products of duck production, including duck skin, is a serious concern as it results in environmental pollution. The objectives of this study were to investigate the optimal pretreatment conditions for swelling duck skin and their extraction methods as a novel source. Gelatin was extracted using water bath, sonication, superheated steam, and microwave extraction methods.

Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature.

The objectives of this study were to determine the effects of tumbling time on the processing characteristics of soy sauce marinated pork loins, and to compare its efficacy at two different tumbling temperatures. In experiment I, pork loins () were pumped to 115% (w/w) of original sample weight with soy sauce solution (75%, w/w) and tumbled for 0, 1, 3, and 5 h. In experiment II, the soy sauce pumped pork loins were tumbled at two different temperatures (- 1 and 4 °C) for 4 h.

Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties.

The aim of this study was to determine the relationship between in vitro antioxidant capacity of soy sauces and its impact on lipid oxidation in raw and cooked beef patties during 10 days of refrigerated storage. Three commercial soy sauces were used: industrially fermented soy sauce (IS), traditionally fermented Korean soy sauce (KS), and mixed soy sauce (MS). In vitro antioxidant capacity, KS showed the highest total phenol content, whereas IS and MS had a higher Fe chelating activity than KS (P < .

Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin.

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.

Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties.

The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins. Porcine myofibrillar protein was isolated from pork loin muscle (. ).

Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model.

The objective of this study was to determine nitrite scavenging activity of fermented soy sauce in vitro and in a pork sausage model. In vitro nitrite scavenging activity (pH 6.0) of fermented soy sauce (10 mg/mL) was 13.

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage.

This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.

Lotus () Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics.

The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (>0.05) impact on pH, moisture, protein, or ash content of sausage.

Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet.

The objectives of this study were conducted to characterize pepsin-soluble collagen (PSC) extracted from bones (PSC-B), skins (PSC-S), and tendons (PSC-T) of duck feet and to determine their thermal and structural properties, for better practical application of each part of duck feet as a novel source for collagen. PSC was extracted from each part of duck feet by using 0.5 M acetic acid containing 5% (w/w) pepsin.

Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties.

The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05).

Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters.

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability.

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat.

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.

Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages.

The effects of reducing pork fat level from 30 to 25 and 20% by partially substituting pork fat with 1 and 2% apple pomace fiber were investigated based on the evaluation of physicochemical properties and textural properties of uncured, reduced-fat chicken sausages. Increased fat level resulted in decreased moisture content, cooking loss, total expressible fluid separation, fat separation, and yellowness of uncured, reduced-fat chicken sausages, whereas, an increase in fat content, caloric energy, pH, lightness, redness, hardness, cohesiveness, gumminess, and chewiness was observed. The results showed that uncured, reduced-fat chicken sausage samples with increased apple pomace fiber level had lower cooking loss, total expressible fluid separation, fat separation, pH, and redness.

Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters.

This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05).

Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles.

The objective of this study was to examine the effect of ginger extract (GE) combined with citric acid on the tenderness of duck breast muscles. Total six marinades were prepared with the combination of citric acid (0 and 0.3 M citric acid) and GE (0, 15, and 30%).

Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels.

The objective of this study was to evaluate the effect of germinated barley (GB) levels on physicochemical and technological properties of cooked chicken sausages. The chicken sausages were formulated with 0-4 % GB. Addition of GB increased pH and yellowness but decreased lightness of the cooked chicken sausages.