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Nutritional Quality of Dried Pig Placenta
Cheorun Jo,Aera Jang,Il-Joon Kim,Mooha Lee 한국식품영양과학회 2007 Preventive Nutrition and Food Science Vol.12 No.2
Nutrients and hormone levels of dried pig placenta were studied. Placentas were freeze-dried (FD), oven-dried at 60 (OD-60), and 90oC (OD-90) and then crushed by a blender into small pieces. FD and OD-60 pig placenta had a higher moisture content than did OD-90, with no difference between FD and OD-60. There were no large differences in compositions of crude protein, crude fat, and crude ash of dried placenta among the treatments and the contents of K, Fe, and α-tocopherol were highest in FD (p<0.05). Glutamine and glycine were the most abundant amino acids in all dried placenta and tyrosine was highly retained in FD placenta, compared with OD (p<0.05). Estradiol was the major sex hormone, followed by progesterone and testosterone in all dried placentas. Antibiotics including amoxicillin, sulfamethazine, tylosin, and chlorotetracyclin were not detected from the pig placentas tested. These results demonstrate that placenta is a good biomaterial with high nutritional quality, and that freeze drying is superior to oven drying for processing pig placenta.
Short Communication of Novel Application of Food Irradiation
Cheorun Jo,Ju-Woon Lee,Myung-Woo Byun 한국식품영양과학회 2001 Preventive Nutrition and Food Science Vol.6 No.4
Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation was effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study, the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3,, 4,37℃). The possibility of residual chlorophyll b reduction by irradiation was also found,, the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine, residual chlorophyll b.