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- 저자 : Hoa Van Ba (검색결과 81 건)
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Van-Ba Hoa,Dong-Heon Song,Kuk-Hwan Seol,Yun-Seok Kim,Hyun-Wook Kim,In-Seon Bae,Soo-Hyun Cho Asian Australasian Association of Animal Productio 2024 Animal Bioscience Vol.37 No.1
Objective: Beef of Jeju black cattle (JBC) is considered as a healthy meat type due to its significantly higher unsaturated fatty acids (UFA). Lipid (e.g., UFA) is highly susceptible to oxidizing agents, which results in the quality deterioration and economic value loss of meat products. Therefore, development and application of novel preservative techniques is necessary to improve the shelf-life stability of high-UFA beef. The objective of this study was to assess the applicability of chitosan-based coatings in preservation of JBC beef. Methods: Different coating solutions: 2% chitosan alone, and 2% chitosan containing 0.1% or 0.3% gallic acid were prepared to investigate their applicability in preservation of fresh beef during storage. Jeju black cattle beef (2-cm thick steaks) were non-coated (control) or coated with the above coating solutions, placed on trays, over-wrapped with plastic film and stored at 4℃. The microbiological indices, color, total volatile basic nitrogen (TVBN) and lipid oxidation of the beef were investigated after 1, 10, and 21 days of storage. Results: Coating with 2% chitosan alone reduced the spoilage bacteria count, TVBN and thiobarbituric acid reactive substances levels in the beef compared with control during storage (p<0.05). Noticeably, coating with 2% chitosan containing 0.1% or 0.3% gallic acid was more effective on retardation of spoilage bacteria growth, lipid oxidation and discoloration in the beef compared to the chitosan coating alone over the storage period (21 days) (p<0.05). Conclusion: Taken together, the combined chitosan and gallic acid coating could be used as a bio-preservative technique in the meat industry.
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Van Ba, Hoa,Seo, Hyun-Woo,Seong, Pil-Nam,Kang, Sun-Moon,Cho, Soo-Huyn,Kim, Yoon-Seok,Park, Beom-Young,Moon, Sung-Sil,Kang, Se-Ju,Choi, Yong-Min,Kim, Jin-Hyoung Elsevier 2019 International journal of food microbiology Vol.294 No.-
<P><B>Abstract</B></P> <P>This study was conducted to detect and identify microbial populations on pig carcasses at different slaughtering stages and on retail pork cuts at 24 h after slaughter as well as to evaluate the intervention efficiency of sprays containing different concentrations (2% and 4%) of lactic acid. The sprays were applied to the carcass surfaces at the end of the slaughter line. Microbial samples were collected from carcass surfaces after bleeding and after eviscerating, and from retail cuts at 24 h after chilling/spraying. The detected microorganisms were identified through using a Microflex identification instrument and 16S rRNA gene sequencing. The diversity of the bacterial genera; <I>Staphylococcus</I>, <I>Salmonella</I>, <I>Shigella</I>, <I>Enterococci</I>, <I>Escherichia</I>, <I>Acinetobacter</I> and <I>Corynebacterium</I> spp. showed counts ranging from 2.70 to 4.91 log<SUB>10</SUB> cfu/100 cm<SUP>2</SUP> on the carcasses during slaughter. Most of these genera were also detected on the carcasses after 24 h of chilling. Three species (<I>Staphylococcus hyicus</I>, <I>Acinetobacter albensis</I>, and <I>Corynebacterium xerosis</I>) were also found on the retail cuts of non-sprayed carcasses but not on those of the sprayed groups. Significantly greater reductions in all bacterial species were observed on the carcasses and retail cuts that were sprayed with lactic acid, particularly at the 4% level. Thus, spraying with 4% lactic acid may be an effective intervention for controlling bacterial contamination on pig carcasses to improve the microbiological safety of pork meat.</P> <P><B>Highlights</B></P> <P> <UL> <LI> A diversity of bacterial species was found on pig carcass surfaces during slaughter. </LI> <LI> After 24 h chilling, carcasses were found contaminated with a variety bacterial species. </LI> <LI> Spray with lactic acid significantly reduced bacterial species on carcasses and cuts. </LI> <LI> Three genus (<I>Staphylococcus</I>, <I>Acinetobacter</I>, <I>Corynebacterium</I>) were found on cuts of control carcasses. </LI> <LI> Microbiological safety of pork could be controlled by spraying with 4% lactic acid. </LI> </UL> </P>
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Hoa Van Ba,Hyun-Woo Seo,Pil-Nam Seong,Sun-Moon Kang,Yoon-Seok Kim,Soo-Hyun Cho,Beom-Young Park,Jun-Sang Ham,Jin-Hyoung Kim 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.1
This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and 30°C), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions (25°C) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at 30°C, followed by those at 25°C (1.3 unit) and 20°C (0.99 unit) after 4 days fermentation. Increasing the temperature up to 30°C resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at 30°C had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.
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Van Ba, Hoa,Seo, Hyun-Woo,Pil-Nam, Seong,Kim, Yoon-Seok,Park, Beom Young,Moon, Sung-Sil,Kang, Se-Ju,Choi, Yong-Min,Kim, Jin-Hyoung Elsevier 2018 Meat science Vol.137 No.-
<P><B>Abstract</B></P> <P>As an attempt to control bacterial cross-contamination of beef carcasses, in the present investigation acetic acid and lactic acid (3% v/v) were used for bacterial decontamination. For the decontamination, cows were sprayed with each above acid at two different stages; (i) on live animal's hides, (ii) on carcass surfaces immediately after slaughter. Microbiological samples were taken on different hide areas of animals before spraying and on carcass surfaces at 24h after spraying. Meat quality traits were also analyzed on the sprayed animals. The detected microorganisms were identified using 16SrRNA gene sequencing. A diversity of bacterial species such as Staphylococcus, Shigella, Bacillus, Escherichia and Salmonella etc. were found on both external hide and carcass surface samples. The decontamination sprays significantly reduced the numbers (2–5 log unit) of all aforementioned bacterial species on carcass surfaces as compared with non-sprayed control. Thus, the two times-spray applications with the acid could be an effective tool for reducing bacterial cross-contaminations of beef carcass without adverse effect on meat quality.</P> <P><B>Highlights</B></P> <P> <UL> <LI> A diversity of bacterial species was detected on both external hide and carcass surface. </LI> <LI> A high cross-contamination of carcass surface with bacterial populations was found. </LI> <LI> Spray with acids significantly reduced numbers of all bacterial species on carcasses. </LI> <LI> Spray with lactic acid produced better decontamination efficiency than acetic acid. </LI> <LI> Microbiological safety of beef tissue could be obtained by applying 3% lactic acid spray. </LI> </UL> </P>
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Van Ba, Hoa,Seo, Hyun-Woo,Cho, Soo-Hyun,Kim, Yoon-Seok,Kim, Jin-Hyoung,Ham, Jun-Sang,Park, Beom-Young,Pil-Nam, Seong Elsevier 2017 Food control Vol.79 No.-
<P>Two different solvents (water and ethanol/water at 50/50 ratio) were used for extraction of phenolic contents in shiitake by-products, and the antioxidant and antimicrobial efficacies of fermented sausages incorporated with these two extracts were investigated during storage. Also, shelf-life stability of fermented sausages fortified with these two extracts was compared with those fortified with BHT (0.02%) or nitrite (0.01%)/nitrate (0.005%). Significantly higher antioxidant activities (e.g., ferrous ion chelating and DPPH scavenging) and inhibitory capacity against lipid oxidation (e.g., TBARS reduction) were observed in the fermented sausages made with ethanolic extract (shiitake by-products extracted with ethanol/ water) compared with those added with aqueous extract (extracted with water) or BHT, nitrite/nitrate and control throughout storage. The ethanolic extract treated-samples also showed a significantly slower increasing rate of total aerobic count (6.54-6.95 login cfu/g) than the ones treated with aqueous extract (6.74-7.16 login cfu/g) during storage. Otherwise, extract obtained from the ethanolic extract treated samples had stronger antimicrobial activities against pathogens than the one obtained from aqueous extract treated-samples (e.g., minimum inhibitory concentrations, MIC = 2.05 & 3.64, 3.12 & 5.20 and 7.29 & 10.41 mg/mL for S. aureus, L monocytogenes and E. coli 0157, respectively). Especially, the antimicrobial activity against S. typhimurium (MIC = 37.50 mg/mL) was observed only in the extract of ethanolic extract treated-samples. Our study demonstrates that the extraction with ethanol/water solvent is a more effective method to obtain bioactive compounds enriched-extract which better improved the shelf-life stability of fermented sausages during storage without defects in quality in comparison to the extraction method with water. (C) 2017 Elsevier Ltd. All rights reserved.</P>
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Hoa Van Ba,송동헌,Min Ye-Jin,설국환,Kang Sun-Moon,Kim Hyun-Wook,Moon Sung-Sil,Cho Soo-Hyun 아세아·태평양축산학회 2023 Animal Bioscience Vol.36 No.6
Objective: For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonlyused commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods: The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results: Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion: Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD.
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Van Ba, Hoa,Inho, Hwang Springer US 2013 In vitro cellular & developmental biology Animal Vol.49 No.10
<P>Calpains are a family of Ca<SUP>2+</SUP>-dependent intracellular cysteine proteases, including the ubiquitously expressed μ-calpain (CANP1) and m-calpain (CANP2). The CANP1 has been found to play a central role in postmortem proteolysis and meat tenderization. However, the physiological roles of CANP1 in cattle skeletal satellite cells remain unclear. In this study, three small interference RNA sequences (siRNAs) targeting CANP1 gene were designed and ligated into pSilencer plasmid vector to construct shRNA expression constructs. Suppression of CANP1 in satellite cells was evaluated using these shRNA expressing constructs. Our results revealed that all three siRNAs could downregulate the expression of CANP1. Suppression of CANP1 significantly reduced cell viability in cell proliferation when compared with control cells. We found a crosstalk between CANP1 and caspase systems, particularly suppression of CANP1 resulted in an increase in the expressions of apoptotic caspases such as caspase-3, caspase-6, caspase-7, caspase-8, and caspase-9, as well as heat-shock protein (HSP) systems. Additionally, suppression of CANP1 led to the upregulation of other apoptosis and DNA damage-regulating genes whilst at the same time downregulating proliferation, migration, and differentiation-regulating genes. The results of our findings report for the first time that suppression of CANP1 resulted in the activation of caspase and HSP systems which might in turn regulate apoptosis through the caspase-dependent cell death pathway. This clearly demonstrates the key roles of CANP1 in regulation of cell proliferation and survival.</P><P><B>Electronic supplementary material</B></P><P>The online version of this article (doi:10.1007/s11626-013-9666-5) contains supplementary material, which is available to authorized users.</P>
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Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods
Ba, Hoa Van,Ryu, Kyeong-Seon,Hwang, In-Ho Asian Australasian Association of Animal Productio 2012 Animal Bioscience Vol.25 No.3
The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.
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