• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.349-354
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• 1983

A study on the color changes of fish meat during drying was conducted using fishes with different lipid contents, such as Alaska pollack as lean fish, conger eel as white fleshed fatty fish, and sardine as dark fleshed fatty fish. The fish meat was dried in a forced air dryer for 20 hours at 40, 55 and $70^{\circ}C$, The air velocity was 0.4 m/sec and the relative humidity of air was controlled to a constant value in the range of 10 to $50\%$. The color changes were evaluated with the brown color densities developed by lipid oxidation and Maillard reaction. The predominant reaction for the brown color developed during drying was lipid oxidation, The more the lipid content of fish and the higher the drying temperature were, the more violent the oxidative reaction of Lipid was. The rate of lipid oxidation during drying at 40 and $55^{\circ}C$ was affected by the relative humidity of air and was the slowest around $30\%$. But no remarkable influence of relative humidity on the rate of lipid oxidation could be confirmed during drying at $70^{\circ}C$. It seemed that the rate of lipid oxidation at higher temperature was more sensitive to the temperature than the relative humidity of air. Maillard reaction showed not so significant influence on the color changes of fish meat during drying. The rate of reaction was increased with increasing relative humidity of air in the range of 10 to $50\%$.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.7-10
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• 1992

The antioxidant effect of various concentration of Panax ginseng on pork and chicken breast was investigated in the condition of powder, water extract, ethanol extract and residue. Result showed that the antioxidant effect of each sample increased with increasing concentration of powder but the increment decreased with increasing concentration. Water extract and residue decreased lipid oxidation of pork and chicken breast. However, the effect did not increase proportionally with increasing concentration. Ethanol extract did not show a certain tendency in pork while it had an oxidation-promoting effect in chicken.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.86-95
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• 2003

Potential mechanisms by which vitamin E improves oxidative stability of myoglobin are documented. The basis by which this lipid-soluble antioxidant, ${\alpha}$-tocopherol, protects water-soluble oxymyoglobin is beginning to be understood. Recent evidence suggests that ${\alpha}$-tocopherol delays the release of prooxidative products of lipid oxidation from biomembranes, which in turn delays oxymyoglobin oxidation and the concomitant loss of desirable beef color. ${\alpha}$, ${\beta}$-Unsaturated aldehydes are one class of lipid oxidation products that enhance oxymyoglobin oxidation in vitro and appear to act by covalently binding to the protein. If ${\alpha}$-tocopherol delays the formation of these reactive aldehydes, then this could inhibit the prooxidative effect of these oxidation products toward oxymyoglobin. Additionally, ${\alpha}$-tocopherol may exert part of its color-stabilizing effect in beef by enhancing the metmyoglobin reduction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.402-408
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• 1994

Human plasma low density lipoprotein (LDL) is the major factor of coronary heart disease.But recent studies suggest the normal LDL can be realdily oxidized by oxygen free radicals and not interact with LDL receptors.Lipoprotei particles consist of lipid and protein, and fatty acids are prone to oxidatioin.The fatty acid compositions of LDL from Koreans was compared with that of Westerners.From the results, the raio of unsaturated fatty acids of korean and Westerner approximately 30 and 70%, respectively.which means Westerners are more labile in the lipid oxidation of LDL than Koreams.Normal LDL was incubated with $CuSO_4$ in PBS to lead for the peroxidation of LDL, and it was tested by the detection of TBARS and free radicals.Then, ascorbate, ${\alpha}-tocopherol$ and hyaluronic acid were found to have effects of antioxidants on LDL oxidation.The amount of free radical increased as the extent of oxidation increased.The time course of free radical formation was similar to TBARS.Therefore, determination of free radical by Luminometer was much more convenient than that of TBARS.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.527-534
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• 1999

This study was carried out to investigate the effects of pine needle extracts on lipid oxidation and free radical reaction in iron sources reacted with active oxygen species. The results were summarized as follow; the catalytic effects of active oxygen on lipid oxidation in oil emulsion tended to be showed $OH,\;H_2O_2\;and\;KO_2$ in order. At the same time, pine needle extracts itself were tended to be showed a little catalytic effects. Active oxygen scavenging ability of pine needle extracts didn't show, but pine needle extracts played role as a strong chelating agents to bind iron ion if $Fe^{2+}$ ion exist in oil emulsion. The content of $Fe^{2+}$ ion and total iron in CPNP were higher than those of HPNP and FPN. The content of ascorbic acid of FPN showed the highest (87.77 ppm) among several pine needle extracts. Electron donating ability of HPNP and CPNP were 81% and 78%, respectively, which were showed higher content than those of FPN. The SOD-like activity of HPNP showed 44.30%, compared to other pine needle extracts which means the most strong antioxidant reaction. The nitrite scavenging effects were tended to be different, depending on pH value as pH value was increased. Especially, they didn't show the nitrite scavenging effect in pH6.0.

• The Science & Technology
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• v.31 no.7 s.350
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• pp.80-81
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• 1998

축산물의 가공과 이용에 관한 연구를 진행 하고 있는 강원대 축산가공학과 이성기 교수는 '냉동 세절돈육에서 소금이 지방산화 촉진과 항산화효소 역가에 미치는 영향'이라는 논문을 발표해 세계적인 관심을 모으고 있다. 이교수는 이러한 연구를 통해 돈육에 첨가한 소금이 냉동저장중에 지방산화를 급증시키는 반변 돈육 속에 함유된 항산화 효소들의 역가는 감소시켰다고 밝히고 있다.

• Bulletin of Food Technology
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• v.3 no.3
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• pp.15-23
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• 1990

• Food Science of Animal Resources
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• v.22 no.3
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• pp.222-227
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• 2002

Efficacy of submersion aging in chilled water of vacuum-packed Hanwoo beef was investigated. At 24 hours post-mortem, the somimemebranosus portion of Hanwoo carcass was excised and sliced (2.5cm, thickness). After beef core samples(6$\textrm{cm}^2$${\times}$2cm) were prepared and vacuum packed, the samples were randomly assigned to the four treatments which were conventional refrigerator at 4$^{\circ}C$(control), conventional refrigerator at 1$^{\circ}C$(T1), submersion in chilled water at 4$^{\circ}C$(T2) and submersion in chilled water at 1$^{\circ}C$(T3). Samples were stored for 3, 7, 10 and 14 days to measure meat color(CIE L*, a*, b*), deoxymyoglobin, oxymyoglobin and metmyoglobin percentage, thiobarbituric acid reactive substance (TBARS) value, purge loss(%) and total heam pigment content. CIE a* value of samples was not significantly changed by treatment during the storage. However, metmyoglobin content of T2 samples was significantly (p<0.05) lower than those of control and T1,T3 during storage. Also, TBARS value of T3 samples was significantly (p<0.05) lower than those of control and T2 samples. T3 showed the lowest purge loss%, whereas control remarked the highest purge loss(%). Total heam pigment of all samples were not significantly changed during the storage. These results suggested that submersion aging in chilled water could keep the myoglobin stability and reduce lipid oxidation and purge loss of vacuum packed beef during storage.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2001.11a
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• pp.101-101
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• 2001

• Applied Biological Chemistry
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• v.38 no.3
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• pp.259-262
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• 1995

Oxidative stabilities of fat in DHA(cis-4,7,10,13,16,19-docosahexaenoic acid)-added dry milk and ordinary dry milk during storage were studied by determining thiobarbituric acid values of samples. Two kinds of milk powder samples were purchased in the local supermarket and $2{\pm}0.05\;g$ of samples were transferred into serum bottles, which were stored under the light or under dark The oxidation of fat in DHA-added milk powder was higher than that of fat in ordinary milk powder and the acceleration was more evident in the presence of light Light and unsaturated fats accelerated synergistically oxidation of milk fat Addition of DABCO(diazabicyclooctane), which is an efficient singlet oxygen quencher, significantly decreased the photooxidation of milk fat This result clearly suggested that singlet oxygen oxidation (Type II reaction) was involved in the system. Deceleration of milk fat oxidation by DABCO was higher in the DHA-added milk powder.