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BACKGROUND Kimchi is a Korean, traditional fermented food made from Korean cabbage, radish, fermented jeotgal, ginger, garlic, and red pepper powder. It is a good source of natural antioxidants such as phenolic compounds, flavonoids, vitamins, and carotenoids. In this study, the antioxidant effects of various kimchi extracts on raw ground pork during refrigerated storage were investigated. Raw ground pork samples were treated with ascorbic acid, butylated hydroxyl toluene, baechu kimchi extract (BKE), gat kimchi extract (GKE), puchu kimchi extract (PKE), and white kimchi extract (WKE) and compared with raw ground pork without antioxidant treatment (NC). RESULTS: Increased metmyoglobin (MetMb), thiobarbituric acid reacting substance (TBARS), and total bacterial counts (TBC) were observed in all meat samples after storage, whereas pH, lightness, and redness values tended to decrease with increased storage time. All treated samples had lower TBARS and MetMb values and TBC compared to the control samples. Various kimchi ethanol extracts protected raw ground pork from lipid oxidation. The most potent antioxidant was GKE, whereas WKE was the weakest. CONCLUSIONS: This study suggests that the tested extracts, especially kimchi, have potential as natural preservatives to reduce colour degradation, lipid oxidation, and bacterial count in raw ground pork meat. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The effects of mugwort extract (ME), rosemary extract (RE) and ascorbic acid (AC), added singly or in combination, on lipid oxidation and color stability of raw pork patties stored for 15 days were investigated. Lipid oxidation (peroxide value, conjugated diene, thiobarbituric acid reactive substances) and color stability (metmyoglobin, total color difference, hue angle and chroma value) of pork patties were all analyzed. Antioxidant combination group effectively prevented lipid and pigment oxidation compared to the single antioxidant group and the control. The best antioxidant combination ( P < 0.05) was obtained by the AC+ME+RE (0.05% AC + 0.05% ME + 0.05% RE), for which the values of lipid and myoglobin oxidation were lower at the end of the storage period (15 days). Therefore, the results demonstrated that antioxidant combination may be a promising method of delaying oxidative deterioration and maintaining the storage quality of pork patties during refrigerated period. Practical Applications Antioxidant combination group was much more useful for preventing lipid and myoglobin oxidation in raw pork patties than that of control and single antioxidant group. The development of prevention strategies using antioxidant combination deserves more attention. However, the investigation of antioxidant combination in a range of food processing systems is still needed for successful application in meat and meat products. These results seem to support the reason why synergistic effect of antioxidant combination and natural antioxidant combination may prove useful as a health promoting antioxidant for the meat industry. [ABSTRACT FROM AUTHOR]

The effects of a combination of sea mustard and transglutaminase (TGase) on the physicochemical properties and sensory characteristics of reduced-salt frankfurters were investigated. The reduced-salt frankfurters treated with T3 (frankfurter with 1.0% NaCl + 1.0% sea mustard + 1.0% TGase) and T4 (frankfurter with 1.0% NaCl + 0.5% sea mustard + 1.5% TGase) showed higher moisture content than the control, and the treatments with sea mustard and TGase had lower salinity than the control (frankfurter with 1.5% NaCl). Cooking loss was lowest in the T3 and T4 groups. The total expressible fluid separation was lower for the control than for the reduced-salt meat batters, except for T3. The fat separation of T3 was lower than that of the other treatments. The control and T5 (frankfurter with 1.0% NaCl + 2.0% TGase) had the highest hardness, whereas the gumminess and chewiness of the control were not significantly different from those of T4 and T5. The overall acceptability was highest in the control, while the acceptability among the reduced-salt frankfurters was not significantly different. Thus, the results of this study show that the combination of sea mustard and TGase successfully improved the reduced-salt frankfurters. Practical Applications In this study, sea mustard and transglutaminase (TGase) were used to improve the physicochemical and sensory of reduced-salt frankfurters (1.0% NaCl). The results of this current study showed that the ratio between sea mustard and TGase differently affected the quality attributes of reduced-salt frankfurters. Particularly, the incorporation of 1.0% sea mustard and 1.0% TGase into reduced-salt frankfurters resulted in the lowest cooking loss and similar sensory acceptability to regular frankfurter (1.5% NaCl). Therefore, the quality attributes of reduced-salt frankfurters could be improved effectively by the appropriate combination of sea mustard and TGase. [ABSTRACT FROM AUTHOR]

Effects of fat replacement on physicochemical, microbial and sensory properties of fermented sausages were determined after drying process and 4 weeks of storage. Fermented sausages were formulated with 20% pork back fat (control), and three reduced-fat treatments were prepared by replacing 25%, 50%, and 75% of fat with a mixture of collagen, dietary fibre and ice (1:1:8). TBARS values of reduced-fat treatments were significantly lower compared with control after drying (P ≤ 0.05). As fat replacing ratio increased, fat content decreased significantly (P ≤ 0.05), whereas moisture, protein and ash content increased significantly (P ≤ 0.05). There was no marked difference between the treatments in terms of microbial analysis, sensory colour, flavour, off-flavour or overall acceptability (P > 0.05) during refrigerated storage. Therefore, replacing pork back fat with a mixture of collagen and dietary fibre in fermented sausages may contribute to reduce lipid oxidation and maintain sensory properties during storage. [ABSTRACT FROM AUTHOR]

The purpose of this research was to apply mathematical models to predict the effect of kimchi powder on the growth of spoilage microflora in pork snack sticks. Kimchi powder was added to the pork sticks at concentrations of 0% (control, C), 1% ( T1), 2% ( T2) and 3% ( T3) of total content. Microbiological analysis was performed at the end of the drying process (day 0) and after 15, 30, 45, 60 and 90 days of storage at 25C. The obtained data were applied to the Baranyi growth model. Application of up to 2% kimchi powder to pork snack sticks had no effect on the initial and maximal bacterial counts, but 3% of kimchi powder reduced the lag time ( tlag) and extended the maximum specific growth rate (μmax) of total plate count, anaerobic bacteria and lactic acid bacteria significantly. Mathematical models developed on the basis of the Baranyi model were useful in predicting natural microflora in the pork snack sticks during storage. Practical Applications Many kinds of jerky have become diversified and industrialized recently and kimchi, fermented vegetable, has been known to have various antimicrobial effects. Kimchi powder-treated pork jerky has higher consumer acceptability because of its spicy taste. However, the possibility of contamination of microflora in terms of food safety can be high through manufacture and distribution in industry. The predictive model suggested in this study can be used to control the possibility of microfloral contamination in restructured pork jerky products supplemented with kimchi powder as basic information. [ABSTRACT FROM AUTHOR]

Competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA), using antibodies against myosin whole molecules (MWMS) and the myosin subfragments, heavy meromyosin S-1 and light meromyosin (LMM), has been used to monitor the conformational change of bovine myosin on heating. The immune affinity of all antibodies for myosin heated at designated temperatures (37–100 °C) suggested structural changes to myosin in two stages; in the initial stage, 40–55 °C, the immune affinity increased; in the second stage, 55 °C and above, the immune affinity decreased sharply. The immune affinity of anti-MWM immunoglobulin G (IgG) increased relative to the control (37 °C) in the initial stage, with maxima at 45 and 55 °C. Anti-S-1 IgG bound to myosin heated at 40–60 °C better than to the control (P < 0.05), and anti-LMM IgG demonstrated an increase in immune affinity from 37 °C to 50 °C. There was no significant change in immune affinity above 80 °C. Conformational change in myosin was pH dependent; conformational changes began at lower temperatures with reduced pH. S-1 was affected more by pH than either MWMs or LMM. [ABSTRACT FROM AUTHOR]

The denaturation of myosin on freezing and frozen storage was monitored using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA) formatted with polyclonal antibodies anti-MWM IgG, anti-S-1 IgG and anti-LMM IgG raised against the antigens (Ags) bovine myosin whole molecules (MWMs), heavy meromyosin S-1 (myosin head part, S-1) and light meromyosin (myosin tail part, LMM) respectively. Beef slices and cuts stored at -20 °C or -50 °C lost immune affinity with all antibodies, in particular anti-LMM IgG. Repeated thawing–refreezing treatment caused more myosin denaturation than simple freezing. Myosin from beef stored at -20 °C was denatured more than that stored at -50 °C. The immune affinities between anti-LMM IgG and thawed samples were similar to those from anti-MWM IgG. We were unable to differentiate reliably between fresh and thawed beef using anti-S-1 IgG. Myosin was denatured by freezing, in particular its tail part (LMM). [ABSTRACT FROM AUTHOR]