• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.93-104
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• 1995

Effect of frozen storage(0, 15, 30, 40 days, -18$^{\circ}C$), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.117-122
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• 2001

Ground fresh garlic and 50% ethanol garlic extracts were added into ground porks in order to investigate their effects on pH, peroxide and TBA values of ground porks during storage at 4$\^{C}$. The grounded porks tested were devided into two groups of fresh and heated forks at 100$\^{C}$ for 10 minutes. A significant control effect of ground garlic and extracts was found on peroxide and TBA values during storage, particularly for those added with 20% ground garlic and 10% garlic extracts. The effects were maximum after storage of 4-6 days and then decreased thereafter The pH was generally decreased until 6 days followed by the increase. Addition of garlic and garlic extracts caused a little increase in pH and the pH changes were less than the changes of control. Eventhough the effects of garlic on pH, peroxide and TBA values were similar for both heated and fresh pork, heat treated one showed more changes than fresh pork.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.842-846
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• 2004

To elucidate quality changes of pine nuts and walnuts coated with green tea extract-containing protein film during storage, pine nuts and walnuts were coated with soy protein isolate (SPI) and zein film containing green tea extract, and stored at $35^{\circ}C$ for 4 weeks. During storage, peroxide, acid, and 2-thiobarbituric acid (TBA) values increased with increasing storage time regardless of treatments. Degrees of lipid oxidation were lowest in protein coating containing green tea extract, followed by protein coating and control. After 4 weeks, for pine nuts, 40, 32, and 21% of peroxide, acid, and TBA values respectively decreased by treatment of zein film coating containing green tea extract compared with control. For walnuts, 29, 24, and 21% of peroxide, acid, and TBA values respectively decreased. With SPI film coating, 41, 36, and 8% of peroxide, acid, and TBA values of pine nuts respectively decreased. For walnuts, 26, 28, and 5% of peroxide, acid, and TBA values respectively decreased by treatment of SPI film coating containing green tea extract.

• Korean Journal of Poultry Science
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• v.24 no.1
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• pp.9-15
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• 1997

This experiment was carried out to investigate the effects on shelf-life of chilling and packing methods of cold chicken breast and thigh meats. Deboned chicken breast and thigh meats were packed by either vacuum or atmosphere packing method, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The thiobarbituric acid(TBA) values of all treatments were significantly increased as the storage period extended(P<0.05), however, TBA values of all treatments were remark-ably decreased at 15 days. TBA values of immersion chilled and vacuum-packed thigh meats were increased, but no difference between atmosphere and vacuum-packing methods was found. The volatile basic nitrogen(VBN) values at 1 day of storage were low, but they were increased as the storage period extended. The VBN values at 20 days after storage were from 12.25~19.28 mg %. Total bacterial counts tended to increase in all treatments, however, no significant difference was found in any treatment. Total plate counts of breast meat were higher than those of thigh meat as the storage period extended.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.58-66
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• 2013

In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% $N_2$, 25% $CO_2$)] on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour was investigated during storage at $2{\pm}1^{\circ}C$ for 10 d. L and a values of beef patties packaged in MAP and VP were higher (p<0.05) than that of the samples packaged in AP. Packaging in MAP and VP retarded the lipid oxidation (TBA value) and inhibited the bacterial growth of beef patties enhanced with flaxseed flour. Furthermore, TBA values in beef patties were correlated with a values (r = -0.340; p<0.05). Packaging in MAP was more effective than packaging in VP for inhibiting microbial growth. The samples packaged in VP lost their shape due to the compression by external atmosphere. Packaging treatment had no significant effect on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels in beef patties. The a and b, TBA and MUFA values changed during storage time. TBA values for beef patties increased during storage time, but did not reach to the limit value (1 mg/kg) until the end of the storage time. The results suggest that the shelf life of beef patties enhanced with flaxseed flour can be extended by packaging in MAP.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.290-295
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• 1990

prefried chicken patties were irradiated with doses of 0, 2, and 4kGy, and stored at $3{\pm}1^{\circ}C\;and\;-10{\pm}1^{\circ}C$, separately for the evaluation of microbiological quality and TBA values. Gamma irradiation increased (p<0.05) the shelf life of chicken patties stored at $3{\pm}1^{\circ}C$. The time required to reach a log number of 6.5/g was 22 days for the control, while 43 and 44 days for 2 and 4 kGy-irradiated samples, respectively. No microorganism was isolated from patties irradiated at 4 kGy. Irradiation decreased the incidence of gram-positive cocci-type organisms In patties ; while yeasts and gram-negative rod-type organisms dominated the microbial population isolated from 2 and 4 kGy-irradiated samples, respectively. TBA values were increased (p<0.05) as the irradiation dose increased and the storage time progressed.

• Korean Journal of Poultry Science
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• v.23 no.4
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• pp.203-207
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• 1996

This experiment was carried out to find out the effects of packing methods on shelf-life and hy-giene of breast and thigh meats in chicken. The carcass weights were about 1.6 kg per bird, and chilled by air spray method. The breast and thigh meats were packed by either vacuum or atmosphere packing methods. Samples were analyzed at 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. Regardless of packing method. The thiobarbituric acid(TBA) values of thigh meats after 1 wk of storage were higher than those of breast meats. The TBA values of both treatments were increased as storage period extended. In addition, the TBA values of vacuum packed meats were lower than those of atmosphere packed meats. The VBN(volatile basic nitrogen) values, regardless of packing method, at 1 wk of storage were higher than those of breast meats. The VBN contents of breast and thigh meats after 16 wk of storage increased markedly, but failed to show significant difference between the two packaging methods. Total plate counts of breast and thigh meats were increased gradually as storage period extended, and the total plate count of breast meat was higher than that of thigh meat. The coliform bacteria were not detected until 16 wk after storage.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.419-430
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• 2005

In this study, to prove the effect of soybeans's electron donating ability and its addition on eel gouem, storage and sensory characteristics were examined. During the storage period, pH values of all gouem samples were decreased with initial increase except the control. BSB $3\%$ sample had the lowest pH value and YSB $10\%$ sample was the highest 6.71 in pH value at first storage day. The electron donating ability of soybeans were increased with the amount of addition. The electron donating ability of SBSB 20g sample was the highest, which was 2 ${\~}$ 3 times higher than that of YSB sample. L values of all the gouem samples had a tendency to decrease according to the storage period and amount of addition. All samples' a values were increased throughout the storage period, while b values decreased except the control and GNG sample. TBA and VBN values of all the samples were up and down throughout the storage period SBSB $10\%$ sample had the lowest in TBA value. The electron donating ability of all soybean samples and TBA value of eel gouem samples showed a negative correlation. Total plate count of bacteria was increased rapidly for initial storage period, but all samples showed a tendency of slow growth after the 8th day of storage. During all storage days, SBSB, BSB samples had a similar tendency of low total plate count growth. GNG $10\%$ sample showed the lowest in total plate count of bacteria at sixteenth day of storage. Sensory scores of all samples decreased with storage. For all the items of the sensory evaluation, SBSB $5\%$ sample got the highest score among all eel gouem samples. GNGSB sample showed the lowest in TBA value and total plate count of bacteria. And in the sensory evaluation, GNGSB sample got the highest scores for several items.

• Food Science and Preservation
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• v.19 no.5
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• pp.639-644
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• 2012

The rancidity of soybean (Glycine max L.) from Yeonhaeju, called "Bazaz", in powder forms was evaluated through a fluorescence spectrum test (FST). The results from the FST were validated by comparing the TBA and acid values. Soybean powders were stored in 25, and $90^{\circ}C$ for 20 days. The maximum excitation and maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the 360 nm and 430-440 nm wavelengths, respectively. The mean particle size of soybean powder was maintained at $40{\mu}m$ to avoid the dependence of the reaction area during measurement. According to the FST results, lipid oxidation did not actively progress during storage at $25^{\circ}C$. The fluorescence intensity (FI) from FST on the first day of storage was not significantly different from that on the last day of storage (day 20; p < 0.05), but the FI dramatically increased at $90^{\circ}C$. A smooth increase was observed in the initial stage; then, after 11 days of storage, the FI value increased by nearly 100% compared to that on the first day. The FI values were compared with TBA and acid values that were measured under the same storage conditions. All the values at $25^{\circ}C$ showed similar patterns during storage, but at $90^{\circ}C$, the FI and acid values showed similar patterns but the TBA decreased after reaching the maximum values on storage day 12. The results demonstrated that FST may be useful for measuring the rancidity of the powder form of soybean because it does not require extraction to measure the rancidity.