• 한국축산식품학회지
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• 제21권2호
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• pp.169-174
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• 2001

This study was carried out to investigate the effects on the quality and shelf-life of beef Hamburg patties. The patties composition, which used in the preparation of beef Hamburg patties is as the followings: Beef Tallow 20 Sodium 2(A), Beef Tallow 20 Sodium 2 Mugwort 1(B), Beef Tallow 20 Sodium 2 Mugwort 3(C) and were stored at -18$^{\circ}C$ for 30 days. The obtained results were summarized as the followings: The change of pH slightly decreased with increasing storage time. A(CON) decreased with increasing storage time, but the significant difference of pH changes were not shown between B(Mugwort 1%) and C(Mugwort 3%) group. The change of TBA values of all treatments increased during storage periods. The TBA value of A(CON) was the highest, and B(Mugwort 1%) was the lowest among groups. The change of VBN(volatile basic nitrogen) showed trends to increase during storage period in all groups. The number of microorganism increased during storage. The bacterial growth of C(Mugwort 3%) inhibited effectively, compared with the other groups. The number of E. coli decreased during storage periods. and the inhibitory effect of C(Mugwort 3%) was better than those of other groups.

• 한국환경과학회지
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• 제19권4호
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• pp.407-414
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• 2010

Physiological activity and antioxidative activity of Maesangi(Capsosiphon fulvescens) extracts with distilled water or 95% ethanol were investigated. For the evaluation of physiological and antioxidative activities, some evaluation assay methods such as measurement of Hunter color value, chlorophyll a/b value, total phenolics, reducing power and thiobarbituric acid(TBA) value of soybean oil were used. Proximate composition and mineral contents of Masaengi were orders of crude protein>crude fiber>moisture>crude ash>crude lipid, and K>Ca>Mg>Na>P>Fe>Zn, respectively. In ethanol extract, the content of total phenolic compounds in Maesangi was determined to half times of that in Dasima(Laminaria). The reducing power of Maesangi-ehtanol extract was about 5 % of vitamin C and was lower than that of Dasima-ethanol extract. The TBA value of Maesangi-ethanol extract on soybean oil oxidation was about 47 % and 68.4 % to control in three and eight days oxidation, respectively. But TBA value difference was not observed significantly with the dosage below 5mL of ethanol extract.

• 턱관절균형의학회지
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• 제4권1호
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• pp.8-11
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• 2014

본 증례에서는 수면 중 이갈이에 의해 발생한 턱관절 통증에 대하여 FCST를 포함한 침치료를 통해 양호한 치료효과가 있는 것을 관찰하였다. 상기 환자는 FCST의 균형측정지 검사상 TMJ의 경미한 불균형 외에 방사선 소견상 구조적인 큰 이상이 없었음에도 이갈이에 따른 심한 근육긴장으로 통증이 발생한 경우였다. 이것을 통해 FCST가 턱관절의 구조적인 문제에만 국한되어 적용되는 것이 아니라 턱관절 주위 근육 긴장의 빠른 회복에도 상당한 효과가 있음을 볼 수 있었다. 또한 야간에 TBA를 착용한 상태로 잠을 자게 되면 그 자체로 이갈이에 대한 예방효과가 있어 현재 턱관절통증 등의 증상이 없는 이갈이 환자에게도 예방적인 목적으로 TBA의 처방이 가능할 것으로 사료된다.

• 한국한의학연구원논문집
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• 제2권1호
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• pp.314-326
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• 1996

Experimental studies were done to research the clinical effect of Insamyunpye-H wan on viscousity of mucin solution, pulmonary thromboembolism, oxygen consumption in $O_3$-exposed and Lung TBA in rats and mice. The result was obtained as follows : 1. In the effect of viscosity sampled from mucin, Insamyunpye-Hwan was revealed to have a significant effect of decrease in the rate of viscousity (p<0.01). 2. In the effect of sodium aracdonic acid induced pulmonary thromboembolism, I samyunpye-Hwan was revealed to have an effect of increasing the number of survival, but were not significant 3. In the effect of ADP induced pulmonary thrornboembolism, Insamyunpye-Hw an was revealed to have an effect of increasing the number of survival, but were not significant 4. In the effect of oxygen cansumption values in rats exposed-$O_3$, Insarnyunpye-Hwan was revealed to have a significant effect (p<0.05). 5. In the effect of the lung TBA values in rats exposed-$O_3$, Isamyunpye-Hwan was revealed to have a significant effect (p<0.05). In connection with the results of the studies, Insamyunpye-Hwan is concluded to be effective on the treatment of cough and lung and respiratory organ damages.

• 동아시아식생활학회지
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• 제10권1호
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• pp.48-54
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• 2000

This experiment was carried out to investigated the changes in proximate composition, pH, thiobarbituric acid value(TBA) and fatty acid composition of pure jemsosojoo added medicinal herbs(JMH) and medicinal herbs (MH) during sotrage perid (30days) at 4$^{\circ}C$. Three black goat with 18-19 kg live weight were slaughtered to obtain samples from extracts. The results were as follows ; moisture, crude protein , crude fat content of PJ were higher than other treatment , but ash content in MH was higher than others. Chemical composition did not affect storage period. the ph of the PJ was ranged from 6.47-6.57 , the JMH was ranged from 5.05-5.09, the MH was ranged from 4.68-4.70. The pH of MH was lower than other treatment . The TBA value of all treatment were gradually increased during storage period. Oleic acid, palmitic acid, stearic acid were major fatty acids of the PK and the JMH, Especially, linolenic acid and linolenic acid content were higher in the JMH than those of the PJ. Lipid oxidation tend to be delayed with the addition medicinal herbs.

• 한국식품조리과학회지
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• 제26권4호
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• pp.358-366
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• 2010

The aim of this research was to evaluate the effects of red wine on the quality characteristics of sauteing chilli sauce shrimp. Cooked chili sauce shrimp was storaged on $3^{\circ}C$ fot 15 days. The TPC of sauteing chili sauce shrimp with red wine was increased for all experimental groups with a longer storage period and the groups with 10% or 20% red wine had lower TPCs than control. The AV and TBA were increased for all experimental groups with increased holding time, but in case of 20% red wine had lower value for AV and TBA than control and 10% red wine. In a sensory evaluation, the 10% red wine group was highly evaluated compared to control and 20% red wine group. In conclusion, we can find out that 10% red wine group was most pertinent to antimicrobial effect, antioxidant effect and sensory quality.

• Bulletin of the Korean Chemical Society
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• 제23권10호
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• pp.1381-1391
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• 2002

The solvent sublation using ion pairs of metal-2-naphthoate(2-HNph) and tetrabutyl ammonium ($TBA^+$) ion has been studied for the concentration and determination of ultra trace Bi(III), In(III) and Tl(Ⅲ) ions in water samples. The partition coefficients ($K_p$) and the extraction percentages of 2-HNph and the ion pairs to methyl isobutyl ketone (MIBK) were obtained as basic data. After the ion pair $TBA^+$·M$(Nph)_4^-$ was formed in water samples, the analytes were concentrated by the solvent sublation and the elements were determined by GF-AAS. The pH of the sample solution, the amount of the ligand and counter ion added and stirring time were optimized for the efficient formation of the ion pair. The type and amount of optimum surfactant, bubbling time with nitrogen and the type of solvent were investigated for the solvent sublation as well. 10.0 mL of 0.1 M 2-HNph and 2.0 mL of 0.1 M $TBA^+$ were added to a 1.0 L sample solution at pH 5.0. After 2.0 mL of 0.2%(w/v) Triton X-100 was added, the ion pairs were extracted into 20.0 mL MIBK in a flotation cell by bubbling. The analytes were determined by a calibration curve method with measured absorbances in MIBK, and the recovery was 80-120%.

• 동아시아식생활학회지
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• 제11권1호
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• pp.33-43
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• 2001

The effects of the addition of herbs belonging to Allium species on the quality and storage characteristics of kamaboko were studied. The herbs employed in the study were garlic (Allium sativum for.Pekinenese Makino), leek(.Allium tuberosum Roth), onion(Allium cepa Linnaeus), and onion skin. water activity(Aw) , pH, TBA, VBN, microbial load, textural characteristics and sensory evaluation were tested. 1. Aw of all the samples decreased on storage, the Aw on lower day ranged from 0.937~o.950. All thesamples containing herbs retained the pH 6 ~7 during the entire storage period even though it decreased gradually on storage. 2. In general, TBA and VBN of the samples containing herbs were lower than the control. The sample containing 3% onion skin showed the lowest TBA and VBN value. 3. The total plate count of the samples containing herbs was low compared to the control even though the total count increased during the storage. The samples containing 3% garlic and 3% onion skin showed the lowest total plate count on 20 days of storage. 4. The sample with garlic showed remarkably low value in sensory evaluation. The samples containing onion and onion skin, however, reached to the high sensory points as storage period increased. They received high points in taste as well as overall acceptance.

• 한국식품과학회지
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• 제19권1호
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• pp.50-53
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• 1987

Cytochrome C가 돼지지방의 산화에 미치는 영향을 조사하고자 돼지등 지방, cytochrome C, 아스콜빈산 및 아질산염을 사용하여 pH 5.8에서 지방산화도를 TBA방법으로 측정하였다. Cytochrome c첨가랑이 증가할수록 지방산화는 증가하였고, 산화증가정도는 Cytochrome c 첨가량이 증가할수록 감소하였다. 아스콜빈산이나 아질산염은 Cytochrome c의 지방산화촉진효과를 억제하지못하였으나, 두가지를 동시에 첨가하였을때는 지방산화촉진을 억제하였다. 결과적으로 가공육제품에 Cytoch-rome 가 다량함유된 염통을 첨가하여도 육제품 품질에 나쁜 영향을 주지 않을 것으로 사료된다.

• 한국식생활문화학회지
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• 제9권4호
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• pp.335-340
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• 1994

The objective of this study was to determine effects of soybean oil(SO), cottonseed oil(CO) and ricebran oil(RO) on stability and flavor of yackwa. This study consisted of yackwa fried in 3 differnet oils, then stored for 0, 3, 6 weeks in normal wrap at room temp. or vaccum package at $4^{\circ}C$. The moisture, oil contents, Hunter color values(L, 'a' and 'b'), % free fatty acid(FFA), thiobarbituric acid(TBA) value and sensory scores for color, flavor and acceptability were analyzed. The foam height of the oil after frying was also determined. Yackwa fried in RO was more red('a'=11.43) than yackwa fried in SO(10.64) or CO(10.51). TBA value of yackwa showed no difference among frying oils. Yackwa fried in SO showed better acceptability than those fried in CO. Yackwa fried in RO showed similar acceptability to yackwa fried in SO. The % FFA and TBA value of yackwa averaged across oil and package showed increasing tendency during 6 weeks storage.