Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition

Seong, Pil Nam,Park, Kuyng Mi,Cho, Soo Hyun,Kang, Sun Moon,Kang, Geun Ho,Park, Beom Young,Moon, Sung Sil,Ba, Hoa Van Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.3

Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2, B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowest EAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsaturated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Furthermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicated that almost all of the pork by-products examined were good sources of important nutrients, and that these data will be of great importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat processing.

The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types

Seong, Pil Nam,Park, Kyoung Mi,Kang, Geun Ho,Cho, Soo Hyun,Park, Beom Young,Chae, Hyun Seok,Ba, Hoa Van Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.1

The effects of retail cut type on chemical, quality and nutritional characteristics of horse meat were studied. Jeju female breed horses (n = 9) at 32-mo-old were slaughtered and the carcasses at 24 h post-mortem were fabricated into 10 retail cuts including: tender-loin, loin, strip-loin, shoulder-chuck-roll, shoulder-clod, top-round, outside-round, brisket, short-plate-brisket, and shank. The results revealed that all of parameters (chemical, meat quality and nutritional composition) examined significantly (p<0.05) differed between the cuts. The chemical composition range (minimum to maximum) of cuts was found as such: moisture 65.06% to 71.69%; protein 19.07% to 21.28%; collagen 1.40% to 2.45%; fat 2.56% to 12.14% and cholesterol 55.76 to 79.50 mg/100 g. Shoulder-chuck-roll had the highest pH and water-holding capacity, while top-round had the highest cooking loss. Shear force ranged between the cuts from $2.80kg/cm^2$ to $4.98kg/cm^2$. The Cu, Fe, and Zn contents ranged between the cuts from 1.52 mg/kg to 2.75 mg/kg, 21.25 mg/kg to 30.85 mg/kg, and 16.51 mg/kg to 40.42 mg/kg, respectively. Additionally, most of the cuts studied showed favorable polyunsaturated fatty acid/saturated fatty acid, n-3/n-6 and essential amino acid/non-essential amino acid ratios.

Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages

Seong, Pil-Nam,Seo, Hyun-Woo,Kang, Sun-Moon,Kim, Yoon-Seok,Cho, Soo-Hyun,Kim, Jin-Hyoung,Hoa, Van-Ba Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.8

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.

Development of Value Added Fermented Meat Products Using Low Fat Cut Pork

Pil-nam Seong 한국식품영양과학회 2013 한국식품영양과학회 학술대회발표집 Vol.2013 No.11

The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage

Pil-Nam, Seong,Park, Kyoung-Mi,Kang, Geun-Ho,Cho, Soo-Hyun,Park, Beom-Young,Van-Ba, Hoa Elsevier 2015 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.62 No.1

<P><B>Abstract</B></P> <P>The effect of addition of shiitake levels (0, 0.4, 0.8 and 1.2%) on the quality traits such as physicochemical and microbial properties of frankfurter was studied during refrigerated storage, and its effect was also compared with those produced with 100?ppm NaNO<SUB>2</SUB>. Our results showed that the shiitake incorporation did not cause color and texture defects of frankfurters during storage. The TBARS values of frankfurters produced with shiitake were much lower than those of the control and NaNO<SUB>2</SUB> frankfurters in all storage days. Additionally, the addition of shiitake retarded the growth of aerobic bacteria during storage. Furthermore, the shiitake incorporation significantly (<I>P</I>?<?0.05) improved the sensory quality at day 1 storage; the higher flavor, taste and acceptability scores were given for the shiitake frankfurters than for the control and NaNO<SUB>2</SUB> frankfurters, probably due to its flavor enhancer and taste-active components. Finally, shiitake with its high bioactivity can be utilized to prevent lipid oxidation and microorganisms growth during storage and improve the sensory characteristics of frankfurters at day 1 storage. It is also suggested that the addition of shiitake powder to meat products is an alternative interesting way to instead of synthetic antioxidants or preservatives.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The addition of the mushroom did not affect color and texture of frankfurters. </LI> <LI> The addition of Shiitake significantly inhibited lipid oxidation during storage. </LI> <LI> The addition of Shiitake significantly retarded the aerobic bacteria growth. </LI> <LI> Frankfurter made with 0.8% Shiitake had higher antioxidant effect than with NaNO<SUB>2.</SUB> </LI> <LI> The addition of mushroom improved flavor, taste and acceptability of frankfurters. </LI> </UL> </P>

The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin

Seong, Pil Nam,Park, Kyoung Mi,Kang, Geun Ho,Cho, Soo Hyun,Park, Beom Young,Ba, Hoa Van Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.5

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity ($a_w$) decreased (p<0.05) up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05) increased with increased ripening time. The Commission Internationale de l'Eclairage (CIE) $L^*$ decreased for 90 days while CIE $a^*$ increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05) color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham

Seong, Pil Nam,Park, Kuyng Mi,Kang, Sun Moon,Kang, Geun Ho,Cho, Soo Hyun,Park, Beom Young,Ba, Hoa Van Asian Australasian Association of Animal Productio 2014 Animal Bioscience Vol.27 No.8

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions

Seong, Pil Nam,Cho, Soo Hyun,Park, Kuyng Mi,Kang, Geun Ho,Park, Beom Young,Moon, Sung Sil,Ba, Hoa Van Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.2

Though a great amount of chicken by-products are consumed everyday in many countries worldwide, however, no attention has been paid to the investigation of nutritional composition of these by-products. In the present work, the basic information regarding the aspects of nutritional composition of chicken by-products such as; liver, gizzard, heart, lung, crop, small intestines, cecum and duodenum was studied. Our results revealed that the approximate composition range (minimum to maximum) of these by-products was found as such: moisture 76.68-83.23%; fat 0.81-4.53%, protein 10.96-17.70% and calories 983.20-1,426.0 cal/g tissue, in which liver and gizzard had the highest protein content. Liver had higher (p<0.05) vitamin A, B1, B2, B3, B5 and B6 contents in comparison to other remaining byproducts. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 31.82% to 43.96%, 56.04% to 68.19%, and 18.27% to 32.05%, respectively. Remarkably, all of by-products showed desirable PUFA/SFA ratios. Furthermore, all of chicken by-products, especially liver, contained higher levels of trace elements (e.g., Fe, Mn and Zn) in comparison with those from muscle tissues published in literature. Overall, the study indicated that most of chicken byproducts examined are good sources of essential nutrients and these obtained results will be the useful information to consumers and meat processors.

The Beneficial Effects of Traditional Seasonings Incorporation on Cholesterol and Lipid Oxidation Reductions in Fermented Sausages

Pil-Nam Seong,Hyun-Woo Seo,Soo-Hyun Cho,Jin-Hyoung Kim,Geun-Ho Kang,Beom-Young Park,Sung-Sil Moon,Hoa Van Ba 한국식품영양과학회 2016 한국식품영양과학회 학술대회발표집 Vol.2016 No.10

Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions

Seong, Pil Nam,Kang, Geun Ho,Park, Kuyng Mi,Cho, Soo Hyun,Kang, Sun Moon,Park, Beom Young,Moon, Sung Sil,Ba, Hoa Van Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4

Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE $L^*$ values and highest CIE $a^*$ values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.