• Korean journal of food and cookery science
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• v.17 no.2
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• pp.117-122
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• 2001

Ground fresh garlic and 50% ethanol garlic extracts were added into ground porks in order to investigate their effects on pH, peroxide and TBA values of ground porks during storage at 4$\^{C}$. The grounded porks tested were devided into two groups of fresh and heated forks at 100$\^{C}$ for 10 minutes. A significant control effect of ground garlic and extracts was found on peroxide and TBA values during storage, particularly for those added with 20% ground garlic and 10% garlic extracts. The effects were maximum after storage of 4-6 days and then decreased thereafter The pH was generally decreased until 6 days followed by the increase. Addition of garlic and garlic extracts caused a little increase in pH and the pH changes were less than the changes of control. Eventhough the effects of garlic on pH, peroxide and TBA values were similar for both heated and fresh pork, heat treated one showed more changes than fresh pork.

• Food Science and Preservation
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• v.16 no.2
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• pp.155-159
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• 2009

Physicochemical properties of sponge cakes prepared using various amounts of rosemary powder were evaluated. Rosemary powder was used at 0, 0.1, 0.3, 0.5, and 0.7%(w/w). The second-stage specific densities of batter increased from 0.49 to 0.54 as the amount of rosemary powder rose from 0% to 0.7%(w/w). All specific densities were within the normal range. The pH of sponge cake batters increased as rosemary powder proportion rose, with statistical significance(p<0.05). The moisture contents of cake showed no difference on the first day but significantly decreased to 38.5-39.7% after 3 days. The acid values and peroxide values fell as the proportion of rosemary powder increased. With rising rosemary powder level, antioxidative capacity increased but physiological properties were not affected in the range of rosemary powder concentrations used in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.131-136
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• 2003

This research was aimed to evaluate the inhibition of oxidative changes of almond crackers by natural antioxidants (tocopherol, rosemary, and tea polyphenol). Almond crackers stored at $25^{\circ}C$ and 35$^{\circ}C$ for 70 days were evaluated with peroxide value, sensory and kinetic parameters. Results revealed that the antioxidative activity of rosemary was highy effective in inhibiting lipid oxidation at $25^{\circ}C$ and tea Polyphenol highly effective at 35$^{\circ}C$. Sensory evaluation indicated that the properties of odor and taste of almond crackers tended to positive effect with the addition of rosemary and tea polyphenol. Kinetic study in lipid oxidation showed the first order reaction at $25^{\circ}C$ and the zero order reaction at 35$^{\circ}C$. It was found that the kinetic parameter of oxidation reaction predicted for the shelf-life of almond cracker.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.187-191
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• 2000

This study was performed to examine the effects of salt addition level on the changes in physicochemical properties of the salted and fermented shrimp during fermentation. Amino nitrogen content increased with the fermentation time, and was higher at low salt addition level. Volatile basic nitrogen content in the fermented shrimp with 3 and 8% salt increased rapidly at initial fermentation period, but decreased at 6 week fermentation and remained constant afterward, while that with 18 and 30% salt maintained its initial level through 22 week fermentation. Thiobarbituric acid(TBA) value decreased rapidly in the early stage of the fermentation, but slightly increased after 4-6 week fermentation. The TBA value was higher at lower salt level after 6 week fermentation. Peroxide value of the fermented shrimp with salt content higher than 8% increased rapidly at 2-4 week fermentation and decreased sharply at 6 week, while that with 3% salt showed the maximum value at 10 week fermentation.

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.86-92
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• 1979

Antioxidants. BHA, BHT and PG were added to a commercial soybean oil at a level of 200 ppm, and the antioxidant-treated oils and a control oil were subjected to 30 min. heating at $150{\pm}2^{\circ}C$ and 23.5 hr. cooling at room temperature for 6 times. Variations of % antioxidant retention and some physical and chemical properties of the oils were investigated. The results of the present study were as follows. 1. The % retention of BHA, BHT and PG after the second heating and cooling was respectively 60.5, 55.7 and 40.5 %. That of BHA, BHT and PG after the 6th heating and cooling was respectively 5.7, 3.0 and 1.8 %. 2. The refractive indices and viscosity of the oils, including the control, increased slowly at first. but after 4th heating and cooling, these values increased rapidly. The color indices of the oils, including the control, increased very rapidly, but after the 2nd heating and cooling, the rates of the increase diminished considerably. 3. The efficiency of each antioxidant in suppressing peroxide, thiobarbituric acid, and acid value development decreased rapidly as the antioxidant contents of the oils decreased. After the 6th heating and cooling, the peroxide. thiobarbituric acid and acid values of the oils treated initially with the antioxidants did not differ appreciably from those of the control.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.42-48
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• 1973

Relative retarding effect of BHA, BHT, PG, ${\alpha}-tocopherol$, ascorbic acid, pyrogallol, and antage 3C on the peroxide value and the free fatty acid value development of two groups of edible soybean oils was studied. The antioxidants were added respectively to the oils at a level of 0.05%, and one group of the oils was irradiated, 4 hours daily, with direct sunlight and the other group was stored in a dak place at $45{\pm}0.5^{\circ}C$. The retarding effect of the antioxidants on the P. V. development was, in general, more pronounced in case of the oils stored in the dark place than in case of the irradiated oils. BHT, PG, and antage 3C exhibited, in both cases, strong retarding effect on the P. V. development of the oils. In both cases, ${\alpha}-tocopherol$ showed some retarding effect, but the effect decreased rapidly as storage time increased. The inhibitory effect of the antioxidants on the free fatty acid value development was much more pronounced in case of the irradiated oils than in case of the oils stored in the dark place. The inhibitory effect of pyrogallol on the free fatty acid value development of the oils was, in both cases, especially strong and lasting.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.714-718
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• 1997

The tendency of rancidity in roasted and/or reheated yellowfin sole and yellow croaker was investigated as typical white muscled fish. In fatty acid composition of the total lipid, saturated fatty acid was $27.4\%,\;33.4\%$; monoenoic acid, $36.5\%,\;38.7\%$ and polyenoic acid, $34.5\%,\;26.5\%$ in yellowfin sole and yellow croaker, respectively. The ratio of unsaturated fatty acid (UFA)/saturated fatty acid (SFA) were 2,6, 2.0 and content of total lipid was $1.4\%,\;0.8\%$, respectively. Peroxide content decreased after heating in yellowfin sole while decreased after heating and tended to increase after reheating in yellow croaker. Thiobarbituric acid value increased during roasting and heating in all the samples but decreased after reheating. Acid value increased after roasting, heating and reheating in all samples, particularly higher in yellowfin sole which have a high content of UFA. Conjugated dienes continuously increased during the repeats of heating, showing more increase in the fillet with Skin than the skinless.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.328-335
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• 2000

This study was investigated the effect of application methods of frying oil on the physicochemical properties of frying oil in the school foodservice. Frozen pork cutlet was fried for this study. The most frequent application methods of frying oil in school foodservice and treatments of this paper were as follows ; (A) use the frying oil (36ι) just one day(200ea.$\times$ 5times) (B) reuse the used oil(A method) once more adding 50%(18 ι) fresh oil after 3 or 5 or 7 days (C) reuse the used oil(A method) once more after 3 or 5 or 7 days. The major fatty acids of fresh oil were linoleic acid, oleic acid, palmitic acid, and linolenic acid in order to content. The viscosity of frying oil was increased gradually by increasing the number of frying times and storage period of frying oil after once used. Both redness and yellowness of frying oil showed similar trend to viscosity. As a result of this study, the application methods of frying oil in the school foodservice influenced on the physicochemical properties of frying oil, but acid and peroxide value were under the safety level of frying oil prescribed in the Health Social Affairs Ministry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.171-176
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• 2006

The effect of storage temperature on the quality and antioxidative activity Whangseoke sauce was studied over a period of 240 days. Fermented Whangseoke with $25\%$ salt were stored at $25^{\circ}C$. The quality change and antioxidant activity of Whangseoke in linoleic acid emulsion was evaluated with various parameters including acids values, peroxide values, TBA values, reducing sugar, brown color intensity, electron donating ability and reducing power at various time intervals for 240 days of storage. In general, it was observed, in all sample, that peroxide values, brown color intensity, electron donating ability and reducing power gradually increased, while reducing sugar decreased during storage at $25^{\circ}C$. The antioxidative activities of fermented Whangseoke were determined on tile linoleic acid emulsion system. The results showed that Whangseoke had antioxidant activity. These results suggest that antioxidant activity of Whangseoke seemed to influence by Maillard reaction products during the storage periods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.1
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• pp.36-41
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• 1987

In the refrigerated storages of fishery products, the lipid oxidation of the meats had been the major deterioration factor. For the effective utilization of mackerel, Scomber japonicus, and yellow corvenia, Pseudosciaena manchuria, which are major costal fish in Korea, and were studied about oxidative rancidity during the refrigerated storage at $-18^{\circ}C$ and the effect of different temperatures upon the cooked meat. We detected the results followed. 1. The Induction period of refrigerated storages had 20 days for fresh meat and 60 days for cooked meat. 2. Peroxide and TBA value of cooked meats had half amount values In the comparison with those of fresh meats, 3. Values of mackerel had double amount than those of yellow corvenia in peroxide and TBA value as if the different values come from different fish species, 4. The rancidative degree of the different temperatures on the samples had the least amount at $-5^{\circ}C$ among several kinds of storage temperatures.