Synergistic Inhibition by Bacteriocin and Bacteriophage against Staphylococcus aureus [0.03%]
杀菌素和噬菌体协同抑制金黄色葡萄球菌作用机制研究
Seon-Gyu Kim,Young-Duck Lee,Jong-Hyun Park et al.
Seon-Gyu Kim et al.
Staphylococcus aureus is a representative pathogenic bacterium carefully controlled in the dairy industry because it causes bovine mastitis and thus, can enter the dairy chain. Furthermore, the emergence of multi-drug resistant S. aureus is...
Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins [0.03%]
压力引起的蛋白质结构变化对猪肉腰脊肉的冰核化温度的影响
Youngjae Cho,Eun-Jung Lee,Jiseon Lee et al.
Youngjae Cho et al.
This study investigated the effects of pressure-mediated protein changes on the ice nucleation temperature of pork loins. To variate chemical state of meat proteins, pork loin was pressurized at varying pressure levels (100-500 MPa) for 3 m...
Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model [0.03%]
婴儿体外消化模型中牛肉泥蛋白消化率低
Seonmin Lee,Kyung Jo,Sun Jin Hur et al.
Seonmin Lee et al.
This study investigated protein digestibility of beef puree in infant and adult in vitro digestion models. The simulated digestive juices for infant and adult were prepared. Protein digestibility of beef puree was calculated in the gastric ...
Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat [0.03%]
韩国黑 goat 不同部位和年龄的肌肉纤维特性及肉品质差异
Young-Hwa Hwang,Allah Bakhsh,Jung-Gyu Lee et al.
Young-Hwa Hwang et al.
To investigate the relationship between muscle fiber characteristics and meat quality traits by age of Korean native black goat (KNBG), four muscles (longissimus dorsi, LD; psoas major, PM; semimembranosus, SM; gluteus medius, GM) were obta...
Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive Rats [0.03%]
酶解蛋清蛋白对 SHR 大鼠降压作用及机理研究
Da-Eon Lee,Tae-Hwan Jung,Yu-Na Jo et al.
Da-Eon Lee et al.
This study was conducted to investigate the hypotensive effect of egg white protein (EWP) hydrolysate (EWH) in spontaneously hypertensive rats (SHRs). The hydrolysis of EWP was effectively performed with a combination of 0.5% bromelain and ...
Isolation, Purification and Characterization of Antioxidative Bioactive Elastin Peptides from Poultry Skin [0.03%]
家禽皮抗氧化性生物活性弹性肽的分离、纯化及表征
Mehdi Nadalian,Nurkhuzaiah Kamaruzaman,Mohd Shakir Mohamad Yusop et al.
Mehdi Nadalian et al.
Muscle-based by-products are often undervalued although commonly reported having a high amount of natural bioactive peptides. In this study, elastin was isolated from the protein of broiler hen skin while its hydrolysate was prepared using ...
Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis) Fruit Powders [0.03%]
添加王garsi-珍珍果粉对乳化香肠的乳化稳定性及品质的影响
Yiji Jeong,Youngsil Han
Yiji Jeong
In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and ...
Antioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties [0.03%]
Leuconostoc mesenteroides发酵山蒜粉对猪肉丸的抗氧化性和感官特性的影响
Nayeon Lee,Chi-Ho Lee
Nayeon Lee
This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, c...
Heeyoung Lee,Mi Jang,Sunhyun Park et al.
Heeyoung Lee et al.
Previous studies on dry aged beef, which substantially increases the value of low-grade raw beef and non-preferred cuts, are currently limited to the observation of aged beef changes in laboratory settings or under particular aging conditio...
Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period [0.03%]
可可果壳提取物对冷储期间猪肉饼品质特性的影响
Jin-Hee Choi,Nami Kim,Gye-Woong Kim et al.
Jin-Hee Choi et al.
Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extracts (CEs) on suppression of ...