• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.443-451
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• 2007

In order to better understand the quality of Korean cactus, Opuntia humifusa, as the functional foodstuffs, it's seeds, stems and fruits were analyzed. In addition, we performed quality evaluation on cookies manufactured with cactus powder added. The results showed the soluble nitrogen-free component levels in the cactus to be very high. The highest component levels were crude fiber(48.75%) and crude fat(7.38%) in the seeds, crude ash(15.39%) in the stems, and moisture(11.26%) and crude protein(8.79%) in the fruits. The antioxidant activities of the cactus were evaluated based on peroxide values(POV), thiobarbituric acid reactive substances(TBARS value), and electron donating ability(EDA) using the DPPH method. The POVs for soybean oil containing a 0.05% concentrated water extract from each part of the cactus revealed a remarkable antioxidant effects on peroxidation as storage time increased. The TBA values were 63.65% in BHT, 60.67% in the stems, 57.31% in the fruits and 49.16% in the seeds. The EDAs were 30.26% in the stems, 25.89% in the fruits, and 25.65% in the seeds. The total polyphenol contents of the water soluble materials from the cactus were 3.14 g/100 g in the fruits, 2.93 g in the stems and 2.11 g in the seeds. For the cookies, as the amounts of fruit and stem powder increased, the spreadness was significantly lowered, but moisture content was increased compared to the control. The color degree of the cookies changed from dim to intense as more fruit powder was added, resulting from a decrease in the L- and b-values and a significantly increased a-value. With the addition of stem powder, the L- and a-values revealed no significant differences, while the b-value was lowered compared to the control as more stem powder added. For texture changes of the fruit cookies, there were significant differences in hardness, gumminess, cohesiveness, springiness and brittleness. The stem cookies, however, showed only differences in hardness, gumminess, and brittleness, and not in cohesiveness and springiness. Finally, an overall sensory preference was found with the 1% fruit powder and 3% stem powder additions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.661-666
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• 2003

This research was aimed at evaluating the effects of natural antioxidants on lipid oxidation and sensory quality in cooked, chill- stored and reheated Wanjajun prepared with pork meat (short shank). Sage (SA) and combinations of herbs; basil/mints (BM), rosemary/parsley/thyme (RPT) were used as sources of antioxidants. The products were pan-fried in a medium layer of soybean oil and then stored in a refrigerator at 3$^{\circ}C$ for 8 days after rapid chilling. The process of heat treatment of Wanjajun caused changes in the chemical composition of products and simultaneously, thermal oxidative reaction was initiated. During storage of products in a refrigerator, further hydrolytic and oxidative processes in the lipid extraction were progressed. Acid value was increased, peroxides and malonaldehyde formation gradually were increased during cool storage. Addition of garlic, sage and combinations of herbs retarded the process of oxidation. Wanjajun made with addition of SA and RPT showed good quality in antioxidative potential after 8 days of storage. The sensory effect of herbs on undesirable warmed-over flavor was in order of : SA>RPT>BM.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.50-55
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• 2017

The purpose of this study was to investigate the effect of frying number on oxidative changes in edible oils and fried foods. According to the frying number, the extracted edible oils from pork cutlet and fried potato were used as experimental samples. The Ministry of Food and Drug Safety (MFDS) regulations permit edible oils to have <2.5 mg KOH/g of acid value and <50 meq/kg of peroxide value in food. However, there are no regulations for edible oils used to fry livestock. Animal foods contain protein and fat, and should be held to a different standard than ordinary food. Therefore, we present basic information and suggest the establishment of regulations for livestock frying oil and fried livestock.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.327-333
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• 1993

The processing conditions and quality of sardine surimi were examined: Raw sardine meat was separated, washed in 0.2% $NaHCO_3$ and 0.15% NaCl solution, and then dewatered by centrifuge. The dewatered sardine meat was chopped, mixed with 20% emulsion curd (soybean protein : water : refined sardine oil=1:5:2.6), 4% sorbitol, 4% sucrose, 0.2% polyphosphate and 0.1% sodium erythorbate by stone mortar. The mixed sardine meat was frozen with contact freezer, packed in carton box and then stored at $-25{\pm}2^{\circ}C$. The moisture, crude protein and lipid contents of the sardine surimi product was 73.3%, 15.0% and 6.9%, respectively. Fatty acid composition of product consisted of 28.8% of saturates, 24.3% of monoenes and 47.7% of polyenes and the major fatty acids were 16:0, 20:5, 18:1, 22:6 and 16:1. The results of changes in POV, TBA value, fatty acids, texture and sensory score of products during frozen storage showed that lipid oxidation and freeze denaturation of product could be retarded, and flavor enhanced by addition 20% emulsion curd and 0.1% sodium erythorbate. In an attempt to apply sardine surimi in producing surimi-based product, it was concluded that pollack surimi could be substituted with sardine surimi up to 40% without showing any significant changes in texture and taste of surimi-based product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.15-21
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• 1984

In order to ascertain the practical possibility of home made retort pouches for production of retort pouch foods in factory, two kinds of retortable pouches, i. e. 3 ply film (polyester film/Al. foil/casting polypropylene) and 4 ply film(polyester film/Al. foil/nylon/casting poll·propylene) were developed in Korea, and then, their physical properties, such as physical strength, heat resistance during thermal processing and preservability of foods and sanitary safety, were tested and compared with the foreign made pouches. The results obtained were summarized as follows. a. The physical strength of home made retort pouches in processing model foods(soybean oil 5 %, acetic acid 2%, starch 5 % and water to 100 %) was equal to that of foreign made pouches at accelerated examination condition($38^{\circ}C$, 98 % RH). But the lamination strength of home made products was a little bit superior to that of foreign made products. b. Home made retort pouches(SAMA-4 ply and SAMA-3 ply pouch) packed with rice or curry was possible to bear the thermal processing at $135^{\circ}C$ and shelf-life was one year or more at ambient temperature($20^{\circ}C$). c. Sanitary safety test showed that these home made retort pouches were acceptable comparing to the regulation recommended by the Ministry of Health and Social Affairs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.373-382
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• 1984

Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.

• Journal of Nutrition and Health
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• v.36 no.9
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• pp.898-907
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• 2003

Antioxidative function of uncooked powdered food (Sangsik) was evaluated in rats consuming nutritionally unbalanced diet including 1％ cholesterol, high proportion of animal lipids (lard : soybean oil : 8 . 2) , sub-optimal levels of vitamin and mineral mixture along with 0.5% ethanol in drinking water. The uncooked powdered food tested in the present study was a mixture composed of 42 kinds of plant foods (cereals, legumes, seaweeds, vegetables, and fruits) supplemented with vitamins and minerals, and dietary fiber. Control rats were fed the semi-purified diet based on the AIN-93G composition, and nutritionally unbalanced rats were divided into 3 groups, and fed one of the following diets with 0.5% ethanol in drinking water for 5 weeks : unbalanced control diet (UC) ,20% Sangsik powder supplemented diet (S20), and 40% Sangsik powder supplemented diet (S40) . Food efficiency ratio was significantly higher in rats fed S40 compared to the value for rats fed UC (p < 0.05). Hepatic level of thiobarbituric acid reactive substances (TBARS) was significantly lower in rats fed UC compared to that for control rats (p < 0.05) , and was not influenced by dietary supplementation of the Sangsik powder. Hepatic superoxide dismutase (SOD) activity was significantly higher in rats fed UC compared to that for control rats (p < 0.05) , and significantly reduced in rats fed S20 or S40 compared to the value for unbalanced control rats. Feeding unbalanced control diet significantly reduced the ratio of hepatic GSH-Px ＋ catalase/SOD activities compared to the value for control rats, and this decrease in the ratio of antioxidant enzyme activities was reversed by adding the Sangsik powder to the diet at 20% (p <0.05) . Based on the results of antioxidant enzyme activities, feeding uncooked powdered diet appears to provide a favorable environment for body's antioxidative defense mechanism. Serum levels of Fe and Cu were significantly lower in rats fed the Sangsik powder supplemented diets compared to the value for unbalanced control rats (p < 0.05) , and levels of Se, Mn, and Zn were also tended to be decreased by dietary supplementation of the Sangsik powder. These results postulate the possibility that ingredients used in the uncooked powdered food may decrease the bioavailability of trace elements in rats.

• Korean Journal of Poultry Science
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• v.18 no.1
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• pp.43-55
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• 1991

This experiment was conducted to study the sparing effects of animal proteins on weight gain, nutrients utilizability and economic analysis of broiler. Experiment diet contained different ratio of animal and plant protein and were supplemented different levels of methionine and lysine for the respective protein levels. A total of 264 broiler chicks were fed four diets of control, $T_1$, $T_2$ and $T_3$ for 42 days from April 7, 1990 to May 19, 1990. Dietary protein levels of control, $T_1$, $T_2$ and $T_3$ for starter and finisher were 20~18, 18~16, 18~16 and 22~20%, respectively. Methionine and lysine levels of control, $T_1$, $T_2$ and $T_3$ were 0.4~1.1, 0.44~1.21, 0.48~1.32 and 0.48~1.32% for starter diet, respectively, and were 0.32~0.90. 0.35~0.99, 0.38~1.08 and 0.38~1.08% for finisher diet, respectively. The results obtained were summarized as follows. 1. The birds fed control diet gained most for overall period. $T_3$ treatment which was high in protein, methionine and lysine levels gained most for finisher period. 2 The birds fed control diet consumed most feed, and the birds fed T$_3$ diet consumed least feed. for overall period. Feed conversion during 1~4 weeks was better in $T_1$ (1.51) and $T_2$ (1.53) than in control (1.61) and $T_3$ (1.63) . During 4~6weeks, feed conversion was better in $T_3$ (1.37) and control(1.58) than T, (2.05) and T, (2.16) (P＜0.01) 3. Dry matter, crude fiber and NFE utilizability were increased for 1~4 weeks and decreased for 4~6 weeks as methionine and lysine levels increased and crude protein utilizability tended to be increased as protein levels increased. 4. Abdominal fat content was lowest in bird fed control diet and was high in birds fed low protein diet Carcass percentage was highest at control and the abdominal fat content was higher in bird fed lower protein diet than bird fed other protein diets(P＜0.05). 5. Feed cost per kg weight gain was lowest at $T_3$ which contained more soybean oil meal than other feeds and next was control. According to the results of this experiment, it was revealed that optimum protein, methionine and lysine levels for starter and finisher broiler diet were 20~18, 0.4~0.32 and 1.1~0.9%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.197-206
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• 2003

Physiological functions of raw grain diet composed of brown rice and Job's Tear (1 : 1) were evaluated in rats raised with nutritionally unbalanced diet including 1% cholesterol, high proportion of animal lipids (lard: soybean oil : 8 : 2), sub-optimal levels of vitamin and mineral mixture along with 0.5% ethanol in drinking water for 4 weeks. Control rats were fed the AIN-93G diet for 9 weeks, and nutritionally unbalanced rats were divided into 3 groups, and fed one of the following diets with 0.5% ethanol in drinking water for another 5 weeks: unbalanced control diet (UCD), raw grain diet (RGD) (UCD +20% brown rice and Job's Tear mixture, and cooked grain diet (CGD)(autoclaved RGD at 121$^{\circ}C$ for 3 hours). Feeding UCD for 5 weeks significantly lowered the food efficiency ratio (FER) of rats than the value for control animals, and dietary supplementation of brown rice and Job's Tear mixture to UCD significantly restored the FER. Serum total cholesterol concentration was significantly lowered in rats fed RGD (24% decrease) or CGD (16% decrease) compared to the value for rats fed UCD. Feeding RGD for 5 weeks significaly lowered the serum LDL+VLDL-cholesterol concentration (26% decrease), as well as the hepatic cholesterol level (16% decrease) than the values for UCD rats. Animals fed CGD (38% decrease) or RGU (59% decrease) showed significantly lower level of hepatic thiobarbituric acid reactive substances (TBARS) compared to the value for rats fed UCD (p<0.05), although hepatic activities of antioxidative enzymes were not influenced by dietary supplementation. Feeding RGD for 5 weeks significantly increased CD4$^{＋}$ T-cell population along with CD4$^{＋}$/CD8$^{＋}$ ratio of mesenteric lymph nodes compared to those for UCD rats (p<0.05). In conclusion, dietary supplementation of brown rice and Job's Tear mixture as raw grains exhibited superior activity lowering blood and hepatic levels of cholesterol, and improving mesenteric lymph nodes immune function of rats to the cooked grain mixture of identical ingredients.