• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.203-208
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• 1978

A study was made on the changes in Acid Value (AV) and Peroxide Value (POV) of the Mackerel ordinary muscle during low temperature storage. Three different samples were used-natural (control), ascorbic acid (As. A)-added and NaCl-added. The samples were stored at the temperature of $-15^{\circ}C$ during 75days immediately after quick freezing at $-23^{\circ}C$ The change in the amount of fatty acids was also measured by means of GLC method. 1. In comparison with the control, the As. A -added showed lower AV and POV, whereas the Nacl-added gave higher values. 2. Among the various fatty acids, which are constituents of the fish lipids, the amount of palmitic acid (16:0), stearic acid (18:0), and oleic acid (18:1) had been increased during the storage, while there had been steady decrease in the amounts of unsaturated fatty acid such as linolenic acid (18:3), arachidonic acid (20:4), clupanodonic acid (22:5), and docosahexaenoic acid (22:6). 3. For the first 30 days after freezing, the decreasing rates of the amounts of docosahexaenoic acid in three samples of the As. A-added, the control, and the NaCl-added-were 7%, 14% and 36% respectively. However, after 45 days these samples showed the same decreasing rates of more than 57 percent.

• 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.

• Current Research on Agriculture and Life Sciences
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• v.9
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• pp.61-69
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• 1991

Free phenolic acid, esterified and insoluble phenolic acid extract were extracted from Ginkgo nuts and leaves. Antioxidative effectiveness was measured by Peroxide value and TBA value at each extract, control, 0.02%(w/w) BHA and BHT in corn oil, at $45{\pm}1^{\circ}C$ and dark thermo static oven for 45 days. Laboratory tube was added by BHA, BHT, separated free phenolic acids, esterified and insoluble-bound phenolic acid extract of Ginkgo nuts and leaves 127, 95, 140, 121, 280 meq/kg, oil. On the other hand, at the same condition TBA values of each antioxidative matter were 0.430, 0.153, 0.059, 0.175, 0.260, 0.187, 0.160, 0.174, 0.195. This result remarkably appeared antioxidative effectiveness in corn oil substrate, ${\rho}$-Hydroxybenzoic acid, Syringic acid, Gallic acid, Protocatechuic acid, Pyrogallol, Caffeic acid, Coumaric acid, trans-Cinnamic acid, Phloroglucinol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.557-564
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• 2001

The purpose of this study was to investigate the quality characteristics and oxidative stability of kimbugak, a traditional Korean food, made of aqueous green tea (KBG-AGT). The kimbugak was stored at 6$0^{\circ}C$ for 40 day. When 5% AGT was added, the acid value and peroxide value were lower than both the control and the KBG-10% AGT. Fried KBG-AGT contained mostly linoleic acid ($C_{18:2}$), followed by oleic acid ($C_{18:1}$) and palmitic acid ($C_{16:0}$). The proportion of saturated fatty acid was higher in the control compared to both the 5% and the 10% KBG-AGT. Among the unsaturated fatty acids, monoenes only slightly decreased while polyenes greatly decreased in particular, in the control. The proportion of carotenoid and chlorophyll a was higher in KBG-AGT than both in the control and in the fried KBG-AGT. When the aqueous green tea content was increased, The content of chlorophyll a increased but that of the carotenoid did not change. The seaweed's original and after taste scored highest in the KBG-5% AGT. Overall, the KBG-AGT and the fired KBG-AGT were preferred more thant the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.143-152
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• 1989

Some sugars and proteins were mixed with yellow corvenia lipids, soybean lipids or see yolk lipids to study the influence of the sugars or proteins on lipid oxidation and browning in dry and wet system during kept at $40^{\circ}C$. In the yellow corvenia lipids mixed with various food components, peroxide value(POV), carbonyl value(COV) and brown pigments were much higher than the case that soybean lipids or egg folk lipids were mixed. In terms of the food components, they appealed high in glucose, sucrose and starch but low in albumin and casein. When the soybean lipids were mixed, POV appeared low in all these maxture. COV and brown pigments appeared high in glucose, sucrose and starch but low in albumin and casein. In the case of egg york lipids, POV appeared lower than that of soybean lipids but COV and brown pigments were similar. In the starch mixture of three lipids in wet system, POV and COV in yellow corvenia lipids appealed lower, but appeared higher in soybean lipids and egg yolk lipids than those in dry system. Brown pigments appeared similarly with the case in dry system. And the all mixtures of casein in wet system, POV and COV appealed lower thanthose of the dry system, but brown pigments appeared high.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.56-68
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• 2014

Yam Yackwa (YP) was made by addition of yam power (15%) into flour. Depending on extension of storage time, lightness and redness of YP were increased. Yellowness of YP was decreasing until 3 days and increased from 9 days of storage. However, the yellowness of Yackwa without Yam powder (Non-YP) was increasing until 3 days and decreased from 6 days of storage. Hardness, gumminess, and chewiness of YP were improved compared to Non-YP. It means that the addition of yam power makes Yackwa soft. Oil absorption of Non-YP was low. Acid value and peroxide value of YP were 1.57 and 19.04, respectively. Moisture contents, crude ash, crude fat, crude protein, and carbohydrate of YP were $2.55{\pm}0.08%$, $0.71{\pm}0.01%$, $6.11{\pm}0.06%$, $15.97{\pm}1.40%$, and $64.66{\pm}0.09%$, respectively.

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

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.94-101
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• 2002

Two experiments were conducted to evaluate the feeding value of rancid rice bran in finishing pigs. In exp. 1, fresh (FRB), rancid (RRB), pelleted and extruded rice bran were used to determine stability and nutrient digestibility. The free fatty acid (FFA) values of FRB and RRB were 8.2 and 15.3%, respectively. Some of the FRB was pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). In exp. 2, a total of 48 pigs ($Landrace{\times}Yorkshire{\times}Duroc$, $51.12{\times}0.5kg$) were employed for a 56-d feeding trial with 3 treatments: Control (defatted rice bran+animal fat), 20% FRB (8.2% FFA), and 20% RRB (15.6% FFA). There was a significant difference (p<0.05) in FFA% between raw and pelleted, and extruded rice bran on d 10 after storage. On d 30 the extruded rice bran showed lower (p<0.05) FFA% than the pelleted one. Dry matter digestibility was higher (p<0.05) in processed rice brans (pelleted or extruded) than raw rice bran (FRB or RRB). Energy and protein digestibilities in extruded rice bran were higher (p<0.05) than those in raw rice brans. The digestibilities of isoleucine, leucine and phenylalanine were lower (p<0.05) in RRB than FRB. Pigs fed diets containing FRB grew faster (p<0.05) and showed better feed conversion ratio (p<0.05) than those fed diets containing defatted rice bran or RRB. Carcass characteristics including dressing percentage and backfat thickness were not affected (p>0.05) by dietary treatments. With increasing storage time, the raw pork from RRB showed higher (p<0.05) thiobarbituric acid reactive substance (TBARS) and peroxide value (POV) than those from FRB when stored at $1^{\circ}C$ for 3 weeks. Cooked pork showed rapid increase in TBARS and POV as compared to raw pork regardless of rice bran rancidity. As the storage time passed, Lightness (L) was lower (p<0.05) in RRB than FRB. Redness (a) was higher (p<0.05) in control than rice bran groups when stored 2-3 weeks. However, there was no difference (p>0.05) in redness (a) between the two rice bran groups. In conclusion, feeding rancid rice bran gave negative effects on growth performance and pork quality in finishing pigs.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.50-57
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• 2016

In this study, kim (dried laver) bugak ("KB"), Aster yomena bugak ("SB"), and namul (vegetables)-kim bugak (combination of Aster yomena and kim) ("NB") were prepared and their quality characteristics were investigated. NB was made by slicing Aster yomena, seasoning it with perilla seeds, attaching it to kim and applying glutinous rice paste, followed by freeze-drying. SB had a higher oil absorption rate than KB, reflecting the high oil absorption rate of namul (here, Aster yomena). DPPH radical scavenging activity was highest for SB; whereas, NB had higher DPPH radical scavenging activity than KB, indicative of the higher antioxidant capacity of namul, as compared to kim. With longer storage period, moisture content tended to be increased, while maximum load, yield stress and hardness tended to be decreased. Overall preference was in the order of NB>KB>SB, without statistical significance. Acid value and peroxide value of NB, stored at $25^{\circ}C$ for 40 days, tended to be increased gradually but did not meet the criteria for rancidity. Therefore, NB could be stored at $<25^{\circ}C$ for > 40 days. Furthermore, it would be possible to make functional bugak using a variety of namul, as well as Aster yomena.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.144-151
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• 1991

Quality stability and utilization of sardine protein concentrates were investigated. pH, water activity and amino-nitrogen contents of autoclaved and boiled products were little changed during the storage of 60 days. Available lysine contents of the both products at the initial stage of storage were 5.58g/16g-N and 5.69g/16g-N, respectively. But the available lysine contents and digestibility of the both products decreased slightly with increasing of storage time. Lipophilic and hydrophilic brown pigment formation of the both products increased during storage of 60 days, but peroxide value(POV) and thiobarbituric acid(TBA) value decreased. Total amino acid contents of the both products were in the range of $88.99{\~}89.90g/16g-N$, and the predominant ones were glutamic acid, aspartic acid, leucine and lysine. From the sensory scores of model snack, it is concluded that the sardine protein concentrate can be used as a source material for snack.