Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts [0.03%]
低磷盐对冷藏解冻火鸡肉绞肉粉红色褪色的影响研究
James R Claus,Jong Youn Jeong
James R Claus
The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Grou...
The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins [0.03%]
明胶涂层和超声处理对湿老化猪肉腰肉品质特性的影响
Yea-Ji Kim,Tae-Jun Jung,Tae-Kyung Kim et al.
Yea-Ji Kim et al.
In this study, we evaluate the effect of gelatin coating and sonication of wet-aged pork loin on quality. The moisture content of wet-aged pork loin with sonication and gelatin coating was the highest in the G5S sample (5% gelatin coating a...
Effects on Goat Meat Extracts on α-Glucosidase Inhibitory Activity, Expression of Bcl-2-Associated X (BAX), p53, and p21 in Cell Line and Expression of Atrogin-1, Muscle Atrophy F-Box (MAFbx), Muscle RING-Finger Protein-1 (MuRF-1), and Myosin Heavy Chain-7 (MYH-7) in C2C12 Myoblsts [0.03%]
goat肉提取物对α-糖苷酶抑制活性及细胞因子BAX、p53和p21表达的影响及其对ATROGIN-1、肌肉萎缩F-框蛋白(MAFbx)、肌肉RAN基因 Finger 蛋白-1 (MuRF-1) 和肌球蛋白重链7 (MYH-7) 表达的影响
Joohyun Kang,Soyeon Kim,Yewon Lee et al.
Joohyun Kang et al.
This study examined the α-glucosidase inhibitory, and apoptosis- and anti-muscular-related factors of goat meat extracts from forelegs, hind legs, loin, and ribs. The goat meat extracts were evaluated for their α-glucosidase inhibitory ac...
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model [0.03%]
鸡大腿肌肉蛋白比 breast muscle 在一个体外老年消化模型中更易消化
Seonmin Lee,Kyung Jo,Hyun Gyung Jeong et al.
Seonmin Lee et al.
This study investigated the protein digestibility of chicken breast and thigh in an in vitro digestion model to determine the better protein sources for the elderly in terms of bioavailability. For this purpose, the biochemical traits of ra...
Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products [0.03%]
硝酸盐和磷酸盐替代物在“清洁标签”火腿肠中的作用效果研究
Jiye Yoon,Su Min Bae,Jong Youn Jeong
Jiye Yoon
We investigated the effects of different phosphate replacements on the quality of ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label pork products. The experimental design ...
Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production [0.03%]
动物产品中丙酸、山梨酸和苯甲酸对食物腐败微生物最低抑制浓度(MIC)的研究及其作为天然防腐剂的抑菌阈值标准研究
Yeongeun Seo,Miseon Sung,Jeongeun Hwang et al.
Yeongeun Seo et al.
Some preservatives are naturally contained in raw food materials, while in some cases may have been introduced in food by careless handling or fermentation. However, it is difficult to distinguish between intentionally added preservatives a...
Optimizing Food Processing through a New Approach to Response Surface Methodology [0.03%]
一种新的响应面方法及其在食品加工优化中的应用
Sungsue Rheem
Sungsue Rheem
In a previous study, 'response surface methodology (RSM) using a fullest balanced model' was proposed to improve the optimization of food processing when a standard second-order model has a significant lack of fit. However, that methodology...
Inhibitory Effect of Genomic DNA Extracted from Pediococcus acidilactici on Porphyromonas gingivalis Lipopolysaccharide-Induced Inflammatory Responses [0.03%]
植物乳酸菌基因组DNA的抑炎作用及其机制研究
Young Hyeon Choi,Bong Sun Kim,Seok-Seong Kang
Young Hyeon Choi
This study aimed to assess whether genomic DNA (gDNA) extracted from Pediococcus acidilactici inhibits Porphyromonas gingivalis lipopolysaccharide (LPS)-induced inflammatory responses in RAW 264.7 cells. Pretreatment with gDNA of P. acidila...
Milk Fermented with Pediococcus acidilactici Strain BE Improves High Blood Glucose Levels and Pancreatic Beta-Cell Function in Diabetic Rats [0.03%]
发酵乳酸菌BE的奶改善糖尿病大鼠的高血糖及胰岛素分泌功能研究
Widodo Widodo,Hanna Respati Putri Kusumaningrum,Hevi Wihadmadyatami et al.
Widodo Widodo et al.
This study evaluated the effects of milk fermented with Pediococcus acidilactici strain BE and Pediococcus pentosaceus strain M103 on diabetes in rats (Rattus norvegicus). The bacteria were separately used as starter cultures for milk ferme...
Jungeun Hwang,Yujin Kim,Yeongeun Seo et al.
Jungeun Hwang et al.
The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and t...