• Journal of Life Science
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• v.19 no.5
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• pp.633-638
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• 2009

We investigated the inhibitory effects of solvent extracts from dried tuna on the growth of cancer cell lines (HT1080 human fibrosarcoma and HT-29 human colon cancer cells) and $H_2O_2$-induced oxidative stress. Inhibitory effects of acetone with methylene chloride (A+M) and methanol (MeOH) extracts on the growth of HT1080 and HT-29 cancer cells increased in a dose dependent manner (p<0.05). The inhibitory effect was more significant on the growth of HT1080 cells, and A+M extracts had a higher inhibitory effect compared to MeOH extracts. The treatments of hexane, 85% aq. methanol, butanol and water fractions significantly inhibited the growth of both cancer cells (p<0.05). Among the fractions, hexane and 85% aq. methanol fractions showed higher inhibitory effects. In order to determine the protective effect on $H_2O_2$-induced oxidative stress, a DCHF-DA (dichlorodihydrofluorescin diacetate) assay was conducted. All fractions, including crude extracts of dried tuna, appeared to significantly reduce the levels of intracellular reactive oxygen species (ROS) with dose responses (p<0.05). Among the fractions, BuOH and 85% methanol fractions showed a higher protective effect on the production of lipid peroxides. These results indicate that the consumption of tuna may be recommended as a potent functional food for preventing cellular oxidation and cancer.

• Journal of Animal Science and Technology
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• v.52 no.2
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• pp.131-140
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• 2010

This study was conducted to investigate the effects of Cordyceps ochraceostromat, silkworm cocoon, and conjugated linoleic acid (CLA) on the quality and storage properties of pork sausage manufactured with protein recovered from breast of spent laying hen during 4 wks of storage at $4^{\circ}C$. Pork sausages were prepared using 100% ham (control) and 40% recovered protein from breast of spent laying hen to replace pork (T1), and with added different sources to final concentrations of 0.1% Cordyceps ochraceostromat powder (T2), 0.1% silkworm cocoon powder (T3), 0.1% CLA (T4), 0.05% Cordyceps ochraceostromat + 0.05% silkworm cocoon (T5), 0.05% Cordyceps ochraceostromat + 0.05% CLA (T6), and 0.05% silkworm cocoon + 0.05% CLA (T7). The treatments T5 and T7 had higher (p<0.05) protein content than control, but control had lower fat content than other samples during 4 wks of storage at $4^{\circ}C$. Lightness was significantly lower in the treatment samples than control. However, there was no significant difference in water holding capacity between the sausage samples, whereas, cohesiveness and chewiness were significantly higher (p<0.05) in the control than other treatments. All sausage samples showed a significant increase in volatile basic nitrogen (VBN) and total plate counts with extending storage time (p<0.05), and VBN values of treatments were lower than the control. However, the treatment samples showed a significant decrease (p<0.05) in thiobarbituric acid reactive substances over the increasing storage time. Therefore, our results suggested that the 40% recovered protein to replace pork and with added different sources decreased lipid oxidation and protein denaturation of pork sausages, thereby enhancing self-life, compared to normal pork sausage (control).

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.74-81
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• 2011

This study was carried out to investigate the effect of red wine on the color, hardness, springiness, chewiness, pH, volatile basic nitrogen (VBN) content, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of pork meat stored at $4^{\circ}C$ for 10 days. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values tended to decrease with longer storage period (p<0.05). The $L^*$ values of RW10 and RW15 were higher than those of control and RW5 on the first day of storage, whereas the control and RW5 had higher $L^*$ values compared to RW10 and RW15 after 10 days (p<0.05). Hardness of RW5 was the lowest after 10 days of storage (p<0.05). The pH levels were not significantly different among the samples. The VBN contents increased with longer storage period (p<0.05), and those of RW10 and RW15 were lower than those of the control and RW5 after 10 days of storage (p<0.05). The TBARS values increased with longer storage period (p<0.05), and those of the control, RW5, RW10, and RW15 were 0.61, 0.45, 0.35 and 0.33 mg MA/kg, respectively, after 10 days of the storage. The total bacterial numbers increased with longer storage period, and those of RW5, RW10 and RW15 were lower compared to the control (p<0.05). Taste, tenderness, juiciness, and palatability were not significantly different among the samples, but the flavor of RW5 had the highest value after 10 days of storage (p<0.05). These results suggest that red wine can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive of seasoned pork meat.

• Korean Journal of Poultry Science
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• v.45 no.1
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• pp.53-62
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• 2018

This study was performed to evaluate the effect of lemon and cranberry juice on meat quality of chicken thighs during cold storage. Experimental groups were chicken thigh meat dipped into distilled water (CON), 1% lemon juice (LJ), 1% cranberry juice (CJ), and a mixture of 0.5% lemon juice and 0.5% cranberry juice (LCJ). The meat quality traits were determined at day 0, 3, 6, and 9 during cold storage at $4^{\circ}C$. The pH value of all treatments was lower than that of the control (P<0.05). Total microorganisms of CJ and LCJ at day 9 was 6.94 and 6.76 log CFU/g, respectively, whereas that of the control was 7.51 log CFU/g. The $a^*$ value of CJ and LCJ was higher than that of CON and LJ during storage (P<0.05), whereas the $b^*$ value of LJ, CL, and LCJ was lower than that of CON at day 6 and 9 (P<0.05). Overall acceptability of all treatments was significantly higher than that of CON after day 3. Thiobarbituric acid reactive substances and volatile basic nitrogen values were lower than those of the CON after day 3 (P<0.05). Principle component analysis (PCA) of the aroma pattern of all treatments was closer together, whereas PCA of the CON was scattered with the increase in storage days. This result suggests that dipping the chicken thigh meat into the lemon and cranberry juice could be beneficial to enhance chicken thigh meat quality by retardation of total microbes, lipid oxidation, and protein decomposition.

• Journal of Life Science
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• v.28 no.2
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• pp.229-239
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• 2018

As customers pay more attention to choosing food that will support their health, many people in the academic and industrial world have focused on developing foods made with bioactive components. Thus, the use of bioactive components rather than synthetic materials has increased. Because there are no limits to how bioactive components can be used, customers assume they are highly reliable and healthy to consume. In the present study, imitation crab stick samples were made from Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (10 g) (T1), Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (5 g) + cordyceps powder (5 g) (T2), and Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) (5 g) (T3). The pH and shear force increased after 2 weeks of storage in all three samples. Shear force was significantly higher in the T3 sample in comparison to the T1 and T2 samples. In meat color, redness ($a^{\ast}$) and whiteness (W) increased as the storage periods increased in all three samples, whereas yellowness ($b^{\ast}$) decreased during storage. The T2 sample was significantly higher in redness ($a^{\ast}$), yellowness ($b^{\ast}$), and deformation than the other two samples. The addition of bioactive components did not influence the texture properties in any of the samples. Lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and microorganism count (total plate count [TPC]) were significantly higher in the T1 sample than the two other samples, whereas protein degradation (volatile basic nitrogen [VBN]) was higher in the T2 sample than the other samples. Total amino acid content decreased in the T1 and T3 samples as the storage period increased. Consequently, the T3 sample of Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) was found to have the necessary functionality to be considered for use in making imitation crab sticks.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.128-134
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• 2004

This experiment was conducted to investigate the effects of dietary pigment sources on the performance, color and antioxidant properties in broiler chick. Experimental diet was formulated to have isocalories and isonitrogen during the experiment period. Total xanthophylls content in the experimental diet was formulated to have 30ppm. Experimental trials were done for five weeks with six treatment groups; T1 (Control), T2 (Olo Glo, natural yellow pigment), T3 (Kern Glo, natural red pigment), T4 (canthaxanthin, synthetic red pigment), T5 (asthaxanthine, natural red pigment), and T6 (seaweed by-products). Body weight gain and feed intake were significantly lower (p＜0.05) in T6 group than in other treatments. Mortality was lower in T2, T3 and T4 than in control, but higher (p＜0.05) in T5 and T6. The sources of pigments did not have any effects on the dressed carcass and abdominal fat pad (p＞0.05). The gizzard weight was significantly lower in T6 (p＜0.05) than in others. Pigmentation of leg skin was significantly lower (p＜0.05) in control and T6. Effects of dietary pigments was greater with red pigments than with yellow pigments, and those were also greater with natural pigments than with synthetic ones. The peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and pH values of chicken meat were increased (p＜0.05) in all treatments at 12 day storage, and was higher (p＜0.05) in pigments supplementation group. No differences of CIE L$\^$*/(lightness) and b$\^$*/(yellowness) were not found by storage days and xanthophylls sources. The a$\^$*/(redness) after 12 day storage was significantly (p＜0.05) decreased in all treatments, but those of T4 and T5 were higher than those of others. These results showed that feeding of xanthophylls sources to chick could improve color intensity and inhibit lipid oxidation of leg meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1385-1389
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• 2004

For the development of better Gulbi processing, brine salting method was applied for the Yellow croaker (Larimichthys polyactis). The changes of moisture contents, salt contents, and total microbial numbers in Yellow croaker were measured following different brine concentration (20, 30%), temperature (5, 25, 35$^{\circ}C$), and soaking time (1, 6, 12, 24 hours) by brine salting method. Rate of salt penetration into Yellow croaker muscle increased as higher brine concentration and higher dipping temperature. When compared to commercial products of Gulbi by dry-salting method, the moisture and salt contents in Yellow croaker showed similar values after treated with 20% brine at $25^{\circ}C$ for 1 hour. The weight of Yellow croaker increased about 4% when immersed it in 20% brine at 5$^{\circ}C$ for 24 hours. There was no weight change at $25^{\circ}C$ dipping temperature and reduced 7% of weight at 35$^{\circ}C$ dipping temperature. At 30% brine concentration, the weight of Yellow croaker reduced 1%, 9%, and 13% on weight at 5$^{\circ}C$, $25^{\circ}C$, and 35$^{\circ}C$, respectively. Total microbial counts in Yellow croaker muscle soaked at 30% brine showed 1 log lower numbers than 20%. The muscles had about 1 log higher microbial numbers than the treated brine solution. An ethanol extract of onion peel added to brine for giving better color and for preventing oxidation on Gulbi lipid. The treated group showed higher Land b values on Gulbi surface as well as antioxidant effect on the extracted oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

• Journal of Animal Science and Technology
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• v.50 no.5
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• pp.721-732
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• 2008

Pressed ham was manufactured to investigate the effects of grape seed oil on the quality characteristics of pressed ham. Five treatments were divided based on differences in the amount of grape seed oil added into the pressed ham. For control, 10% of back fat was only added without grape seed oil. For the first treatment, 10% of grape seed oil among the lard component added into the pressed ham was replaced. For the 2nd, 3rd and 4rd treatments, 20%, 30% and 40% of grape seed oil was respectively replaced. Pressed ham manufactured using grape seed oil was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory properties, TBARS and fatty acid composition. In the 1, 21 and 28 days of storage, shear force value of grape seed oil treatment (T4) was significantly lower than that of control (P<0.05). No remarkable differences were found in sensory properties among control and grape seed oil treatment groups. The TBARS value was significantly higher in control than in grape seed oil treatment group(T4) at 28 days of storage (P<0.05). The TBARS of control and grape seed oil treatment groups increased significantly as the storage period increased(P<0.05). The linoleic acid(C18:2) content of grape seed oil treatment groups was significantly higher than that of control(P<0.05). But the contents of C10:0～C20:4 were decreased significantly by grape seed oil additive (P<0.05). Saturated and monounsaturated fatty acid content of control was significantly higher than that of grape seed oil treatment groups(P<0.05). Whereas the increase level of grape seed oil additive resulted in the significantly higher polyunsaturated fatty acid content(P<0.05). Based on these findings, we conclude that the sensory properties and lipid oxidation(TBARS) of manufactured pressed ham were not affected by grape seed oil addition. Also, our results indicate that high-quality pressed ham can be manufactured with strengthen of polyunsaturated fatty acid content.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.223-231
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• 1994

In order to develop the squid(Todarodes pacificus) sik-hae, the changes of TBA, fatty acids, free amino acids, and the number of microflora fermented at different fermentation temperatures and periods were determined. In addition, pretense from squid sik-hae was partially purified. The number of TBA was the highest after 5-day storage and decreased after that, and lipid oxidation was the highest at $10^{\circ}C$. The amounts of linoleic aid(18:2) and oleic acid (18:1) were about $60\%$ of fatty acid composition of squid sik-hae, and linolenic acid(18:3) and EPA(20:5) significantly decomposed with increasing fermentation periods and temperatures. Pro, His, Aeg, Leu, and Glu were composed mainly of amino acid and the composition ratios of Ser, His, and Arg decreased with increasing fermentation periods whereas, those of Glu, Ala, Val, and Tyr increased. The composition ratios of Glu, Val, and Met increased with increasing fermentation temperatures whereas, those of Ala, Cys, Thr, and Gly decreased. The number of microflora generally increased up to 15-days of storage and decreased after that. The rates of increass and decreass of the microbial number increased in proportion to fermentation temperatures. In addition, the bacteria producing proteases were identified as Bacillus spp. Proteases from $60{\sim}80\%$ ammonium sulfate concentration showed the highest activity and had about 15 binds with molecular weights between 20,000 and 40,000 Dalton by the SDS-PAGE.