• Title, Summary, Keyword: calcium lactate

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Quality Characteristics and Antioxidant Activities of Green Tea Garlic Paste added Calcium (칼슘첨가 녹차마늘 페이스트의 품질 특성 및 항산화성)

  • Son, Chan-Wok;Jeon, Mi-Ra;Kim, Min-Hee;Kim, Mee-Ree
    • Korean journal of food and cookery science
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    • v.24 no.6
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    • pp.876-881
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    • 2008
  • The aim of this study was to evaluate the quality characteristics and antioxidant activities of green tea garlic paste added calcium. Garlic was heated with green tea and charcoal at high temperature ($120^{\circ}C$) and high pressure ($1.5\;kgf/cm^2$) for 20 min, and then added several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium, calcium powder). Calcium carbonate, mixed calcium or calcium powder significantly increased pH of green tea garlic paste (p<0.05). All kinds of calcium sources significantly increased the viscosity of green tea garlic paste (p<0.05). Solid soluble content of green tea garlic paste was increased only in calcium citrate and calcium powder groups. Lightness, redness and yellowness of green tea garlic paste with calcium were increased, compared with control group (green tea garlic paste without calcium). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of green tea garlic paste added calcium citrate, calcium lactate or calcium carbonate group were much higher than those of the other control groups. The garlic odor and garlic taste by sensory test were significantly weaker in calcium carbonate or calcium citrate group (p<0.05). Based on these results, it was suggested that calcium carbonate or calcium citrate is appropriate material for deodorizing and fortifying agent for green tea garlic paste.

Comparison of Several Methods for the Determination of Available Phosphorus in the Soils for Corn and Rice (전(田)·답토양(畓土壤)의 유효인산(有效燐酸) 분석방법(分析方法) 비교(比較) 연구(硏究))

  • Park, Baeg-Gyoon;Yoon, Jung-Hui;Ho, Qyo-Soon
    • Korean Journal of Soil Science and Fertilizer
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    • v.31 no.1
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    • pp.1-8
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    • 1998
  • To compare different methods for the determination of available soil P in the relationship between the soil P and plant uptake of P, rice and corn were cultivated in the pot filled with soils of different available P contents. The soils were taken from 20 rice fields and 20 upland soils. The available soil P were determined before the experiment by Olsen, Lancaster, Bray 1, Bray 2, Mehlich II and Calcium lactate methods and the correlations between the available soil P measured by different methods and the amount of P taken up by corn at 10 leaf stage and by rice at maximum tillering stage were investigated. In upland soils, the available P measured by all the methods was linearly regressed with high significance to the amount of P taken up by corn. The coefficients of determination($R^2$) in the regression equations ranged from 0.596(Calcium lactate method) to 0.891(Olsen method). In rice soils, the soil available P did not regressed by first-order to the amount of P taken up by rice plant, while Michaelis-Menten equation better explained the relationship between the two parameters. In the Michaelis-Menten equation the coefficients of determination for each analytical method ranged from 0.607(Mehlich II method) to 0.923(Lancaster method). Based upon these observations it is concluded that for testing of available P for corn soils Olsen, Bray 2 and Lancaster methods are equally superior to other methods. For rice soils Lancaster, Bray 1, and Bray 2 methods are better than others.

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The Production of Calcium Lactate by Lactobacillus sporogenes I. Lactic acid fermentation (Lactobacillus sporgenes에 의한 젖산칼슘 생산 1. 젖산발효)

  • Lee, Gye-Gwan;Kim, Yeong-Man;Min, Gyeong-Chan
    • The Korean Journal of Food And Nutrition
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    • v.1 no.2
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    • pp.95-101
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    • 1988
  • In order to produce lactic acid and calcium lactate very useful for foods and medical supplies, lactic acid fermentation was studied by Lactobacillus sporogenes, a spore forming lactic acid bacterium. When this bacterium was cultured aerobically in the spore forming medium, the spore forming rate was 96.0% as total cell number 20$\times$108/ml, spore number 19.2$\times$108/ml. One minute agitating every 1 hour in the flask culture, or agitation of 100rpm in the fermenter was most efficient to continue to ferment at 45$^{\circ}C$ for 4days in the fermentation medium containing 10% glucose as carbohydrate and CaCO3 as a neutralizing agent. This homofermentative lactic acid bacterium showed fermentation yield of 99.3% and more than 98.2% of the yield was L(+)-lactic acid.

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Microencapsulation of Anchovy Oil by Sodium Alginate (알긴산소다를 이용한 멸치어유의 미세캡슐화)

  • 임상빈;좌미경
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.4
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    • pp.890-894
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    • 1999
  • Microencapsulation of anchovy oil as a core material in sodium alginate as a wall material was inves tigated. Microencapsulation was accomplished by injecting an oil/water emulsion, consisting of a mixture of liquefied sodium alginate and emulsifier, under high pressure through an orifice submerged in a calcium lactate solution. Microcapsules suspended in a dispersion fluid were observed under a fluorescence mi croscope to verify the presence of the capsules and to note coalescence or degradation of the capsules. Optimum conditions for microencapsulation of anchovy oil were obtained when 1.0% aqueous solution of sodium alginate contained 3% of a 1:1 ratio of ESPR 25(polyglycerine+polylinoleate) and TW 20(sorbitan laurate+ethylene oxide) as an emulsifier in terms of capsule size and size distribution, and emulsion stability. The airless sprayer produced microcapsules with a diameter between 15.9 and 73.9 m with different concentration of a wall material. The optimum mixing ratio of wall material to core material was 90:10(wt/wt). 0.2% calcium lactate was appropriate as a dispersion fluid.

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Optimization of Precipitation Process for the Recovery of Lactic Acid (Lactic acid 회수를 위한 침전공정 최적화)

  • Choi, Kook-Hwa;Chang, Yong-Keun;Kim, Jin-Hyun
    • KSBB Journal
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    • v.26 no.1
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    • pp.13-18
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    • 2011
  • In this study, precipitation process was developed for the recovery of the lactic acid from calcium lactate fermentation broth. Calcium lactate yield was improved by decreasing the solubility of calcium lactate through the addition of ethanol (25%, v/v) as a co-precipitant. The optimal lime type, lime concentration, stirrer speed, precipitation time, temperature, and solvent amount for $Ca(LA)_2$ precipitation were CaO, 0.0175 g/mL, 220 rpm, 24 h, $5^{\circ}C$, ethanol 25% (v/v), respectively. Lactic acid was easily and efficiently recovered from precipitated $Ca(LA)_2$ by adding sulfuric acid ($Ca(LA)_2/H_2SO_4$ molar ratio=1:1). In the model solution of organic acids and fermentation broth, the overall yields of recovered lactic acid were 62% and 55%, respectively, under the aforementioned optimal conditions.

The Effect of Modified Atmosphere Packaging and Addition of Rosemary Extract, Sodium Acetate and Calcium Lactate Mixture on the Quality of Pre-cooked Hamburger Patties during Refrigerated Storage

  • Muhlisin, Muhlisin;Kang, Sun Moon;Choi, Won Hee;Lee, Keun Taik;Cheong, Sung Hee;Lee, Sung Ki
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.1
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    • pp.134-142
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    • 2013
  • The effect of modified atmosphere packaging (MAP; 30% $CO_2$+70% $N_2$ or 100% $N_2$) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at $5^{\circ}C$ for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% $CO_2$-MAP (30% $CO_2$+70% $N_2$) and 100% $N_2$-MAP (p<0.05). The 30% $CO_2$-MAP was more effective to suppress the microbial growth than 100% $N_2$-MAP, moreover the 30% $CO_2$-MAP combined with additive mixture resulted in the lowest bacterial counts. The hamburger patties with additive mixture showed lower CIE $L^*$ and CIE $a^*$, and higher CIE $b^*$ than those with no additive mixture. The 30% $CO_2$-MAP tended to decrease the TBARS during storage regardless of the addition of additives. The use of 30% $CO_2$-MAP in combination with additives mixture was effective for maintaining the quality and extending the shelf-life of pre-cooked hamburger patties.

The effect of citrus and onion peel extracts, calcium lactate, and phosvitin on microbial quality of seasoned chicken breast meat

  • Alahakoon, Amali U.;Bae, Young Sik;Kim, Hyun Joo;Jung, Samooel;Jayasena, Dinesh D.;Yong, Hae In;Kim, Sun Hyo;Jo, Cheorun
    • Korean Journal of Agricultural Science
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    • v.40 no.2
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    • pp.131-137
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    • 2013
  • The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at $4^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under $20^{\circ}C$ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at $4^{\circ}C$ and more than 6 days at $10^{\circ}C$ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at $4^{\circ}C$. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.

Combined Effects of Modified Atmosphere Packaging and Organic Acid Salts (Sodium Acetate and Calcium Lactate) on the Quality and Shelf-life of Hanwoo Ground Beef Patties

  • Muhlisin, Muhlisin;Kang, Sun-Moon;Choi, Won-Hee;Lee, Keun-Taik;Cheong, Sung-Hee;Lee, Sung-Ki
    • Food Science of Animal Resources
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    • v.30 no.4
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    • pp.685-694
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    • 2010
  • The present study investigated the combined effects of modified atmosphere packaging (MAP) and organic acid salts on the quality and shelf-life of Hanwoo ground beef patties. The ground beef containing 500 ppm of ascorbic acid was prepared with air-packaging (Air-P), high oxygen-MAP (70% $O_2$+30% $CO_2$/OxyMAP), and nitrogen-MAP (100% $N_2$/NitroMAP), in combination with organic acid salts (1500 ppm of sodium acetate and 500 ppm of calcium lactate). The samples were stored for 11 d at $5^{\circ}C$. The pH value of ground beef patties decreased during storage in all the treatments. The ground beef patties with organic acid salts showed relatively higher level of pH during storage compared with non-added patties (p<0.05). Lipid oxidation was accelerated in OxyMAP while it was delayed in NitroMAP treated with organic acid salts. Nitro-MAP treated with organic acid salts was effective in stabilizing the color characteristics of lightness (CIE $L^*$) and redness (CIE $a^*$) during storage. Oxygen content in MAP was shown to be a more important factor affecting color stability and lipid oxidation of ground beef than organic acid salts. The aerobic and anaerobic bacterial counts were reduced both in OxyMAP and NitroMAP (p<0.05), and the lactic acid bacteria was inhibited by Oxy-MAP (p<0.05). Coliform bacteria decreased during storage as pH value was decreased in all treatments. According to the sensory evaluation, the ground beef patties in NitroMAP showed the best quality among all treatments during storage. Therefore, Hanwoo ground beef patties added with sodium acetate and calcium lactate and packed with NitroMAP showed better quality characteristics than other treatments. This packaging method is recommended and could be utilized for packaging hanwoo ground beef patties for improving quality and extending shelf-life.

Effect of Chitosan-Ascorbate and Calcium Lactate on the Fermentation and Quality Characteristics of Squid Sikhae (Chitosan-Ascorbate 및 Calcium Lactate가 오징어 식해의 숙성과 품질 특성에 미치는 영향)

  • Lee Ye-Kyung;Park Bum-Ho;No Hong-Kyoon;Kim Soon-Dong
    • Journal of the East Asian Society of Dietary Life
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    • v.15 no.5
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    • pp.598-605
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    • 2005
  • Effects of chitosan-ascorbate(CA) and calcium lactate(CL) on fermentation and quality of squid sikhae were investigated CA and LA were added at $0.5\%$ (designated CA1 and CL1) and $1.0\%$(CA2 and CL2) concentrations, respectively and fermented for 12 days at $10^{\circ}C$. pH of CA-added sikhae was higher than that of control, while acidity of the former was lower than that of the latter. During 12 days of fermentation, CA-added sikhae showed higher protease activity than control by $2.3\~2.6$ times and CL-added sikhae by $2.8\~3.6$ times. At 12 days of fermentation, CA-added sikhae revealed higher protease activity than control by $1.2\~1.4$ times and CL-added sikhae by $1.5\~1.9$ times. CA-added sikhae also showed higher amino-nitrogen content than control by $1.4\~1.7$ times and CL-added sikhae by $1.9\~3.5$ times. In comparison of CA1 with CA2, CA2 showed all higher pH, protease and amylase activity, and amino-nitrogen content than CA1. In analysis of electrophoresis, molecular weights of major proteins in ~w squid were $116.9\~119.0$, 96.5 and 59.3kDa. However, after fermentation for 12 days, a protein band of 119.0kDa disappeared but a new protein band with below 14 kDa appeared in sikhae, especially CA-added sikhae. In sensory evaluation, the intensity of sour taste was the highest for control and the lowest for CA2. Softness of squid was the highest for control and the lowest for CA2. Overall acceptability was the best for CA2. In conclusion, these results suggest use of $1\%$ CA in sikhae preparation as addition of CA(CA2) increased the protease and amylase activity, nitrogen content of amino form, sensory acceptability as well as shelf-life of sikhae.

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Effects of Benzoquinone on Aggregation and Cytotoxicity in Platelets (Benzoquinone에 의한 혈소판 응집 억제 및 세포독성)

  • 이선구;강규태;이무열;정승민;정진호
    • Toxicological Research
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    • v.16 no.4
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    • pp.311-315
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    • 2000
  • Previous studies showed that benzoquinone derivatives inhibited platelet aggregation. but there is no information available on their cytotoxicity to platelets. 1n the present study. washed platelets isolated from rats were treated with 1.4-benzoquinone. a representative benzoquinone derivative. to examine its antiaggregating effect and cytotoxicity. 1.4-Benzoquinone significantly inhibited thrombin-induced platelet aggregation. Consistent with this finding. 1.4-benzoquinone suppressed cytosolic calcium increase induced by thrombin. To examine the cytotoxicity by 1 A-benzoquinone in platelets. turbidometry and lactate dehydrogenase release were measured. Treatment with 1.4-benzoquinone resulted in slight cytotoxicity (30% release at 60 min) to platelets. However. the cytotoxicity was not correlated with increase of cytosolic calcium levels in platelets. All these data suggested that 1.4-benzoquinone inhibited thrombin-induced platelet aggregation mediated by inhibition elf calcium level increase and that 1.4-benzoquinone reveals cytotoxicity to some extent without alteration of calcium level in platelets.

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