• Journal of Life Science
• /
• v.19 no.9
• /
• pp.1284-1288
• /
• 2009

To produce high quality fish oil products, additional deodorization experiments on purified fish oil from squid using columns filled with citric acid or gluconic acid were performed. A deodorization effect on the fish oil was observed on both the citric acid and gluconic acid columns. These effects were more efficient on the columns packed with 3 g of organic acid than those with 1 g or 2 g of organic acid. In addition, a better effect was observed in the column packed with gluconic acid than that with citric acid. Peroxide value (POV) and acid value (AV) of the sample treated with citric acid was the as same as the non-treated sample. However, POV and AV of the sample treated with gluconic acid were about 10% higher than the non-treated sample. Contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the samples treated with citric acid or gluconic acid columns were about 0.5% higher than the non-treated sample. In conclusion, deodorization of squid fish oil by organic acid could be an efficient method to produce high quality fish oil products.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.6
• /
• pp.745-751
• /
• 2012

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Yukwa prepared with Lycii fructus powder (LFP). The Yukwas were stored at $50^{\circ}C$ for 40 days. Yukwa dough prepared with 5% LFP demonstrated higher pH and density value compared to the other groups and control. For color values, as more LFP was added, the L-value decreased, whereas the a-value and b-value increased. The hardness of Yukwa made with 7% LFP was the highest among all samples. The results of a sensory evaluation test showed that Yukwas with 5% LFP was most preferable in terms of overall acceptability compared to the others. The acid, peroxide, and thiobarbituric acid values were lower in Yukwa prepared with 5% LFP compared to Yukwa prepared with 3% or 7% LFP, as well as control Yukwa.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.5
• /
• pp.627-631
• /
• 2005

Deodorized soybean oils(DSO) were obtained to 2 types. Sample 1 was carried out a general refining process, which was degumming-alkali refining-bleaching-deodorizing. Sample 2 and 3 were not general refining process, its were carried out only both decantation of insoluble impurities and batch type deodorizing(BTD). At this time, BTD was composed of 3 stages, operating differences were vacuum degree, maximum temperature, stripping steam and retention time etc. DSO obtained were appeared original physicochemical characteristics. Sample 1 had acid value 0.034, Lovibond color, 9.1Y/0.9R, peroxide value 0 and thin yellow color's soybean oil. But sample 2 had acid value, 0.078, Lovibond color, 65.0Y/18.39R/4.2B/0.1N, peroxide value, 0.7 and bright green color's soybean oil. Sample 3 had acid value, 0.072, Lovibond color, 37.3Y/3.8R/0.1B/0.1N, peroxide value 1.6 and dark brown color's soybean oil. These colorful DSO were expects as raw-materials of various seasoning oils as like pine needle and/or perilla leaf seasoning oil.

• Proceedings of the Korean Institute of Industrial Safety Conference
• /
• 2003.10a
• /
• pp.54-59
• /
• 2003

유기과산화물은 분자구조내에 과산화결합(Peroxy, -O-O-)을 갖고 있는 유기화합물로서 매우 불안정한 과산화수소(H-O-O-H)의 유도체이다. 과산화물을 특징짓는 산소-산소(-O-O-) 과산화결합은 C-H, C-O, C-C 등의 결합에 비하여 결합에너지가 작아서 열이나 빛에 의해서 쉽게 균형분해(Homolysis)가 일어나 두 개의 유리기인 라디칼(Free radical)을 생성하게 되는데, 이때 생성된 라디칼은 비닐중합반응을 개시시킬 수 있고, 또한 다른 자유 라디칼 반응을 유발시킬 수 있다.(중략)

• Korean Journal of Food Science and Technology
• /
• v.31 no.1
• /
• pp.7-12
• /
• 1999

The effects of antioxidants, ascorbyl palmitate (AP), ${\alpha}-tocopherol\;({\alpha}-Toc)$, BHA and ascorbyl $palmitate+{\alpha}-tocopherol\;(AP+{\alpha}-Toc)$ have been investigated on lipid peroxide formations in tallow immediately and during storage at $50^{\circ}C$ after gamma irradiation with the dose of $1{\sim}10kGy$. Immediately gamma irradiation greatly increased the initiative oxidation of tallow as was expected. But antioxidants were found to be greatly effective in minimizing the radiation-induced peroxidation of tallow and their antioxidative activities were $AP>BHA>AP+{\alpha}-Toc>{\alpha}-Toc$. Especially, AP showed greater antioxidative activity of initiate-oxidation than that of any other antioxidant. Oxidation of tallow during storage at $50^{\circ}C$ after irradiation induced the accelate of autoxidation. But the additions of antioxidants inhibited formation of peroxide. Their antioxidative activities were $BHA>AP+{\alpha}-Toc>{\alpha}-Toc>AP$. Especially $AP+{\alpha}-Toc$ mixture was not significantly different from BHA (p>0.05).

• Journal of Food Hygiene and Safety
• /
• v.15 no.4
• /
• pp.334-339
• /
• 2000

The antioxidant effect and sensory evaluation of various concentration of dried insam on gangjung was investigated far 6 months. The results were as follows: 1. The antioxidant effect of each sample were in the rank order of 0>0.5>1.0>1.5>2.0>2.5% of dried insam at 2$0^{\circ}C$ by acid and peroxide value but the effect did not increase pro-portionally with increasing concentration.2. In 3 months, acid and peroxide values increased slowly showing, but after 3 months, acid and peroxide values increased remarkably. 3. The acid value(AV) and the peroxide value(POV) of dried insam gangjung increased according to storage term but there was no significant difference with the kinds of adding methods of dried insam. 4. Sensory evaluation of preference for flavor, texture, taste and total quality of six samples by multiple paired comparison test indicated that gangjung with 1.5% dried insam In maltose was the best among samples.

• Current Research on Agriculture and Life Sciences
• /
• v.10
• /
• pp.11-17
• /
• 1992

In this study, antioxidative effectiveness of BHA, BHT at 0.02%(w/w) was compared with those of separated free phenolic acid, ester form and insoluble bound phenolic acid which were extracted from 50 g of Terminalia chebula Retz by MeOH/aceton solvents. Antioxidative effectiveness was measured by peroxide values and TBA values for 7 days, storaging respective substrates and contrast tube at $45{\pm}1^{\circ}C$ for 35days. Laboratory tubes was added by BHA, BHT, separated free, soluble and insoluble phenolic acid extracts and peroxide value of contrast tube after 21 day storage were 60, 30, 14, 11, 100. On the other hand, at the same conditions, TBA values of each antioxidants were 0.150, 0.108, 0.105, 0.073, 0.078, 0.185. This results remarkably appeared antioxidative effectiveness in meal soybean oil substrates. Phenolic acid separated and identificated were p-coumaric acid, Ferulic acid, Phloroglucinol, Pyrogallol, Vanillic acid and Caffeic acid.

• Korean Journal of Food Science and Technology
• /
• v.36 no.3
• /
• pp.461-464
• /
• 2004

Antioxidant artivity of Maesil (Prunus mume) was evaluated based on peroxide value (POV), thiobarbiturie acid reactive substances (TBARS value), and electron-donating ability using 1,1-diphenyl-2-pycryl hydrazil (DPPH) method. POVs for soybean oil with 0.02% antioxtdants were 276.93, 223.32, 217.38, 238.40, and 226.55 meq/kg in control, ascorbic acid, dibutyl hydroxytoluene (BHT), extract of dehydrated Maesil flesh (EDMF), and extract of dehydrated Maesil juice (EDMJ), respectively, Antioxidant activities for TBA values were 29.94. 45.35 13.81, and 25.00% In ascorbic acid, BHT, EDMF, and EDMJ, respectively. Electron-donating abilities by DPPH were 96.69, 77.82, 34.84, and 43.50% in ascorbic acid, BHT, EDMF, and EDMJ, respectively, EDAs by DPPH with 0.02% EDMF and EDMJ were 53.21 and 59.19%, respectively.

• Korean Journal of Food Science and Technology
• /
• v.26 no.3
• /
• pp.331-335
• /
• 1994

The shelf-life of instant noodle stored at $35{\sim}65^{\circ}C$ under dark condition was estimated from the change of hexanal content, which was linearly increased as the storage time increased. The rate constants of hexanal production at various storage temperatures followed Arrhenius relationship. The activation energy and $Q_{10}$ calculated were 12.7 kcal/mole and 1.92, respectively. The rancid flavor was organoleptically detected after 6 days at $65^{\circ}C$ and 13 days $50^{\circ}C$, at which the content of hexanal was 3.5 ppm. The shelf-life of instant noddle at $21^{\circ}C$ based on $Q_{10}$ value of hexanal production was about 110 days. The changes of acid value and peroxide value of instant noodle during storage followed similar pattern to those of hexanal. The activation energy and $Q_{10}$ for both acid value and peroxide value were 16.0 kcal/mole and 2.55, respectively. The hexanal content showed a high positive correlation with acid value as well as peroxide value at all storage temperatures.

• Korean Journal of Food Science and Technology
• /
• v.23 no.5
• /
• pp.568-571
• /
• 1991

This study was designed to select the most stable oil among vegetable oils for mayonnaise preparation on lipid oxidation when blended with perilla oil. Oxidative stabilities of perilla oil, soybean oil, rapeseed oil, corn oil, sunflower oil and perilla blended oils (blended perilla oil with other vegetable oil in a equal weight rate) were tested. Among the perilla blended oils, perilla blended soybean oil was the most effective on oxidative stability. This may be concerned with the fact that the content of natural antioxidant, tocopherol, is higher than that of other oils. Mayonnaise was prepared by using both perilla oil and perilla blended soybean oil. Variations of POV and tocopherol content of mayonnaise during storage at $37^{\circ}C$ were compared. The changes in POV and tocopherol content in the mayonnaise of perilla blended soybean oil were less than those of perilla oil. This result suggested that the usage of perilla blended soybean oil instead of perilla oil itself is possible in the manufacturing of mayonnaise.