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- 저자 : Van Ba, H. (검색결과 128 건)
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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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Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade
Van Ba Hoa,성필남,조수현,강선문,김윤석,문성실,최용민,김진형,설국환 아세아·태평양축산학회 2019 Animal Bioscience Vol.32 No.9
Objective: The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods: Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results: Pork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but negatively correlated to the fat content (r = –0.949), and flavor (r = –0.870), juiciness (r = –0.861), tenderness (r = –0.862) and acceptability (r = –0.815) scores. Conclusion: The pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer’s expectation.
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Van Ba, H.,Seo, H.W.,Kim, J.H.,Cho, S.H.,Kim, Y.S.,Ham, J.S.,Park, B.Y.,Kim, H.W.,Kim, T.B.,Seong, P.N. Academic Press, etc 2016 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.74 No.-
<P>The aim of this study was to evaluate the effect of different starter cultures on the quality, lipid oxidation and biogenic amines in fermented sausages. Six treatments (5 inoculated with 5 different commercial starter cultures and 1 without inoculation) were prepared. Our results revealed that all the inoculated batches had significantly lower pH values compared with the control (P < 0.05). The inoculation with starter cultures resulted in the increased lipid oxidation levels in the products. Furthermore, all the inoculated batches presented significantly higher scores for sensory attributes such as flavor, taste and acceptability in comparison to the control. Putrescine (88.64-455.39 mg/kg) and tyramine (223.85-444.67 mg/kg) were the two unique biogenic amines detected in all treatments. Putrescine was positively correlated (r = 0.868, P < 0.05) with pH, and most inoculated batches with lower pH values presented lower putrescine contents compared with control (P < 0.05). While, tyramine contents were found significantly higher in all inoculated batches, except the batches inoculated with SA2 (Staphylococcus carnosus + Staphylococcus xylosus + Debaryomyces hansenii + Lactobacillus curvatus) or SA7 (Staphylococcus carnosus + Lactobacillus sakei). Overall, the starter cultures significantly affected most quality parameters determined. On the basis of present results, the starter culture (SA7) containing Staphylococcus carnosus and Lactobacillus sakei emerged out to be more suitable for production of high quality products with lowered biogenic amines. (C) 2016 Elsevier Ltd. All rights reserved.</P>
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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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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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Ba, Hoa Van,Oliveros, Maria Cynthia,Ryu, Kyeong-Seon,Hwang, In-Ho Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.1
The current study was designed to optimize solid phase microextraction (SPME)-GC-MS conditions for extraction and analysis of volatile components for Hanwoo beef and to establish a tentative database of flavor components. Samples were taken from Hanwoo longissimus muscle (30 mon old steer, $1^+B$ carcass grade) at 24 h postmortem. Results indicated that the optimum adsorption time for $75{\mu}m$ CAR/PDMS fiber was 60 min at $60^{\circ}C$. Thermal cleaning at $250^{\circ}C$ for 60 min was the best practice for decontamination of the fiber. A short analysis program with a sharp oven temperature ramp resulted in a better resolution and higher number of measurable volatile components. With these conditions, 96 volatile compounds were identified with little variation including 22 aldehydes, 8 ketones, 31 hydrocarbons, 12 alcohols, 8 nitrogen- and sulfurcontaining compounds, 5 pyrazines and 10 furans. A noticeable observation was the high number of hydrocarbons, aldehydes, ketones, alcohols and 2-alkylfurans which were generated from lipid decomposition especially the oxidation and degradation of unsaturated and saturate fatty acids. This implies that these compounds can be candidates for flavor specification of highly marbled beef such as Hanwoo flavor.
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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 Thanh, Nguyen,Jang, Hyun-Jae,Vinh, Le Ba,Linh, Kieu Thi Phuong,Huong, Phan Thi Thanh,Cuong, Nguyen Xuan,Nam, Nguyen Hoai,Van Minh, Chau,Kim, Young Ho,Yang, Seo Young Elsevier 2019 Bioorganic chemistry Vol.88 No.-
<P><B>Abstract</B></P> <P>In a search for anti-inflammatory activity in resources from Vietnamese mangroves, we found that a methanolic extract from the leaves of <I>Calophyllum inophyllum</I> (CIL) showed significant anti-inflammatory effects <I>in vitro</I>. Using various chromatographic techniques, we subsequently isolated 12 compounds (<B>1</B>–<B>12</B>) from a methanolic extract of CIL, including two novel compounds (<B>1</B>–<B>2</B>). The inhibitory effects of these compounds on lipopolysaccharide-induced nitric oxide (NO) production in RAW264.7 cells were also evaluated. Compound <B>1</B> significantly suppressed NO production (IC<SUB>50</SUB> = 2.44 ± 0.88 µM), the secretion of pro-inflammatory cytokines (including interleukin-1 beta and tumor necrosis factor alpha), and the expression of inducible nitric oxide synthase through downregulation of nuclear factor-kappa-B signaling cascades. These results suggest that <I>C. inophyllum</I> leaves might be a useful resource for the development of drugs for the treatment of inflammation.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Twelve compounds were isolated from Vietnamese mangrove <I>Calophyllum inophyllum</I>. </LI> <LI> Two new compounds <B>1</B> and <B>2</B> were determined by spectroscopic methods. </LI> <LI> Compound <B>1</B> showed significant anti-inflammatory activity. </LI> <LI> These results suggested that <I>C. inophyllum</I> might useful as the anti-inflammation drug. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>
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