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Xiang Yu,Haizhou Wu,Jianhao Zhang 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2
Monascus spp. are fungi, traditionally eaten in Asian countries, that have the the potential to be used as a nitrite substitute in meat-product processing. Effects of using Monascus ruber MJ-1 as a nitrite substitute on color, lipid oxidation and proteolysis of fermented meat mince were investigated in this study. After 4 days of fermentation, a* and L* values for the samples were significantly higher and lower than the values for the control, respectively; however, b* values were significantly lower than that of the control throughout the fermentation process (p<0.05). Furthermore, Monascus ruber MJ-1 fermentation decreased the thiobarbituric acid reactive substances (TBARs) value and increased the myofibril fragmentation index (MFI) value of meat mince significantly (p<0.05). SDS-PAGE results further indicated that myofibrillar proteins were degraded during fermentation, while sarcoplasmic proteins were not. These results suggest prospects for the broad application of Monascus as a nitrite substitute in meat processing.
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Yingyang Zhang,Haizhou Wu,Jing Tang,Mingming Huang,Jianying Zhao,Jianhao Zhang 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2
The influence of partial replacement of NaCl with KCl on formation of volatile compounds during Jinhua ham processing was evaluated using GC/MS system. Jinhua ham was treated with either 100% NaCl (I) or 60% NaCl and 40% KCl (II). Formation of volatile compounds increased in Jinhua hams during processing for both salt formulations, particularly at the end of the salting period. There were differences in volatile compound formation between formulations I and II after 45 days of processing. Contents of lipid-derived volatiles (hexanal) and Strecker aldehydes (2-methylbutanal and 3- methylbutanal) were higher in Jinhua hams treated with formulation II after 45 days of processing. Partial salt replacement of NaCl with KCl changed formation of volatile compounds in Jinhua hams and may have affected the flavor of finished products.
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Li Lingyan,Qu Jiachen,Zhu Huan,Liu Yuqin,Wu Jianhao,Shao Guang,Guan Xianchao,Qu Yongli 아세아·태평양축산학회 2024 Animal Bioscience Vol.37 No.2
Objective: The objective of this study was to evaluate the growth performance, rumen fermentation parameters and bacterial community of post-weaning dairy calves in response to five diets varying in corn silage (CS) inclusion.Methods: A total of forty Holstein weaned bull calves (80±3 days of age;128.2±5.03 kg at study initiation) were randomized into five groups (8 calves/group) with each receiving one of five dietary treatments offered as total mixed ration in a 123-d feeding study. Dietary treatments were control diet (CON; 0% CS dry matter [DM]); Treatment 1 (T1; 27.2% CS DM); Treatment 2 (T2; 46.5% CS DM); Treatment 3 (T3; 54.8% CS DM); and Treatment 4 (T4; 67.2% CS DM) with all diets balanced for similar protein and energy concentration.Results: Results showed that calves offered CS had greater average daily gain, body length and chest depth growth, meanwhile altered rumen fermentation indicated by decreased rumen acetate concentrations. Principal coordinate analysis showed the rumen bacterial community structure was affected by varying CS inclusion diets. <i>Bacteroidetes</i> and <i>Firmicutes</i> were the predominant bacterial phyla in the calf rumens across all treatments. At the genus level, the abundance of <i>Bacteroidales_RF16_group</i> was increased, whereas <i>Unclassified_ Lachnospiraceae</i> was decreased for calves fed CS. Furthermore, Spearman’s correlation test between the rumen bacteria and rumen fermentation parameters indicated that <i>Bacteroidales_RF16_group</i> and <i>Unclassified Lachnospiraceae</i> were positively correlated with propionate and acetate, respectively.Conclusion: The results of the current study suggested that diet CS inclusion was beneficial for post-weaning dairy calf growth, with 27.2% to 46.5% CS of diet DM recommended to achieve improved growth performance. <i>Bacteroidales_RF16_group</i> and <i>Unclassified Lachnospiraceae</i> play an important role in the rumen fermentation pattern for post-weaning calves fed CS.
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