• The Korean Journal of Food And Nutrition
• /
• v.26 no.4
• /
• pp.857-864
• /
• 2013

This study was investigated the effects of heat treatment on polyphenolic compounds and antioxidant activities of yacon. Raw yacon was heated at $100^{\circ}C$ and $121^{\circ}C$ for 15, 30, or 60 min by using an autoclave. The browning intensity, levels of free and bound phenolic and flavonoid compounds, and 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical-scavenging activity of yacon extracts following heat treatment were measured. The browning index, free polyphenolic content, and antioxidant activities in the extracts were significantly increased (p<0.05) with both increased heating temperature and time, while bound polyphenolic levels were decreased. The levels of free phenolic and flavonoid compounds in the yacon extract heated to $121^{\circ}C$ for 60 min were increased by 1.2 and 1.1 folds compared to raw yacon respectively. Moreover, DPPH and ABTS radical-scavenging activities of the yacon heated to $121^{\circ}C$ for 60 min were 1.7 fold and 2.0 fold higher, respectively, than those of raw yacon. A significant (p<0.01) correlation was observed among browning intensity, free and bound phenolic and flavonoid levels, and DPPH and ABTS radical-scavenging activities in heated yacon extract. Thus, heat treatment can be used as a method to enhance the antioxidant compound content in and the antioxidant activity of yacon.

• Korean journal of food and cookery science
• /
• v.30 no.4
• /
• pp.435-443
• /
• 2014

In this study, we investigated the quality characteristics of Korean soybean paste, Doenjang, fermented for 6 weeks at room temperature with the addition of 0, 10, 20 and 30% garlic. Samples were analyzed in one-week intervals. The lightness decreased in all samples as the fermentation period and garlic concentration increased. Yellow index decreased in weeks 5~6 compared with weeks 0-1, for which the values were lower for the garlic-added Doenjang than the control. The pH increased, greatly reducung the acidity in week 1 compared with week 0. Significant differences in the pH and acidity were not observed among the sample groups. Amino type nitrogen contents increased continuously up to weeks 5, displaying no significant differences among the sample groups at weeks 5 and 6. In addition, reduction in the sugar content increased depending on the fermentation period. It increased in all sample groups by about 2.5 times after 6 weeks compared with the initial levels. Isoflavone content was also reduced generally depending on the fermentation period. In the early fermentation periods, the aglycone contents were the higher than the glycosides, while the glycoside contents increased over the fermentation period. The presence of Bacillus was not significantly different among the garlic added groups, but yeast was lower in the Doenjang with high garlic content.

• Food Science of Animal Resources
• /
• v.31 no.5
• /
• pp.701-709
• /
• 2011

This study was performed to establish an effective extraction method of pig placenta extract that could be used for a putative functional food supplement with immunomodulatory effects. In the present study, we used different temperatures (4, 37, 60, 80, and $100^{\circ}C$) and different solvents (chloroform, NaOH, and phosphate buffered saline [PBS]) to extract the pig placenta. Among the different placenta extracts yielded by the different extraction methods, placenta extract (PE) in PBS at $80^{\circ}C$ for 30 min (referred to as PE-PBS80) showed a significant increase of nitric oxide production of up to 22.97 ${\mu}M/10^5$ cells at a 1 mg/mL dose (p<0.05 ) in J774A.1 cells than other extracts and control tested. Using PE-PBS80, further animal challenges were performed to identify the immune-enhanced effects. As a result, orally administered PE-PBS80 showed a significant increase in blood T and B cell activities and immunoglobulin (IgG and IgM) production. IgG and IgM levels increased to 41.53 mg/mL at a 20 mg dose on day 7 and to 27.38 mg/mL at a 10 mg dose on day 14, respectively (p<0.05). Furthermore, PE-PBS80 was also able to significantly enhance the immune modulator cytokine levels (p<0.05) compared to the control and vehicle treatments. Among the evaluated cytokines, the tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) level increased to 28.89 pg/mL at extract doses of 20 and 50 mg, the interleukin-$1{\beta}$ (IL-$1{\beta}$) level increased to 21.52 pg/mL at extract doses of 10, 20, 50 and 75 mg and the interferon (IFN)-${\gamma}$ level increased to 18.24 pg/mL at extract doses of 10, 20, and 50 mg. Therefore, this study presents an effective method for extracting pig placenta extracts and also demonstrates that pig placenta extracts had significant immunomodulatory effects not only at the cellular level but also in a mouse model, suggesting that this material could be used as an excellent candidate functional food supplement.

• Food Science of Animal Resources
• /
• v.31 no.3
• /
• pp.477-483
• /
• 2011

In this study, the most preferred trans fatty acid analysis methods, AOAC 996.06 and the Korea Food and Drug Administration official method, were reviewed and modified to apply to dairy products and dairy products imported into the Republic of Korea for evaluating trans fatty acid (TFA) content. The Rose-Gottlieb method for total fat analysis was validated with accuracy and precision parameters by analyzing infant formula standard reference material provided by the National Institute for Standards and Technology. The accuracy and precision data satisfied the CODEX guidelines. TFAs were analyzed with a resolution of 1.5 for 45 min using the modified oven temperature program. This modified method was applied to 45 dairy products from 11 countries. Average TFA contents in these imported dairy products ranged from 0.1 to 5.4 g per 100 g product. The majority of dairy products imported into the Republic of Korea were cheeses. TFA contents in the cheeses were 0.1 to 2.4 g per 100 g cheese. TFA contents in other dairy products were 1.7 to 5.4 g per 100 g product. These TFAs content variations can be explained by the trans fatty acids naturally present in ruminant milk formed by bacterial bio-hydrogenation in the rumen of cows and the different vegetable fat used as ingredients in the final products.

• Food Science of Animal Resources
• /
• v.27 no.2
• /
• pp.190-196
• /
• 2007

This study was carried out to investigate the effects of pressure assisted freezing(PAF) on physicochemical properties of pork meat. Pork meat was frozen under pressure up to 200 MPa at $-60^{\circ}C$, and compared with fresh control. Phase transition temperature decreased with increasing pressure level, while pressure level had no effect on supercooling extent. Increasing pressure level increased pH of meat significantly(p<0.05). Thawing losses of all treatments were significantly higher(p<0.05) than control with the exception of PAF at 200 MPa. Water holding capacity(WHC) was increased significantly(p<0.05) with increasing pressure level up to 100 MPa. Cooking loss tended to decrease with increasing pressure level. In color, CIE $L^*-\;and\;b^*-value$ increased with increasing pressure level, while CIE $a^*-value$ decreased significantly(p<0.05). Increasing pressure level up to 150 MPa increased shear force significantly(p<0.05), however, no significant difference between 150 and 200 MPa in shear force was found(p>0.05). Therefore, the results indicated that excessive pressure level in PAF caused several losses in meat qualities, while PAF at mild pressure level improved meat qualities compared to atmosphere freezing.

• Fire Science and Engineering
• /
• v.16 no.3
• /
• pp.26-31
• /
• 2002

Bromotrifluoromethane(halon-1301) and bromochlorodifluoromethane(halon-1211) have been widely used as a clean fire extinguishing agents due to their outstanding properties. However, production and use of halon are currently being phased out under an international agreements Montreal Protocol because of global environmental concerns and HFCs have been considered as promising alter-natives for the replacement of halon since their ozone depletion potentials are low. The vapor-liquid equilibrium data are required as important basic information in evaluating the solubility of clean fire extinguishing agents and determining their optimal compositions. In this work, we chose HFCs such as HFC-22 HFC-125, and HFC-l34a for gaseous fire extinguishing agents and nitrogen as a pressurization gas for a proper jet velocity of these agents. Phase equilibria for binary mixtures of nitrogen/HFC-22, nitrogen/HFC-125, and nitrogen/HFC-l34a were measured in the temperature range from 283.15K to 303.15K. For equilibrium measurement, we used a circulation type apparatus in which both vapor and liquid phases were continuously recirculated. The experimental data were relatively well correlated with the Peng-Robinson equation of state with Wong-Sandier mixing rules.

• Food Science of Animal Resources
• /
• v.27 no.3
• /
• pp.299-307
• /
• 2007

Changes in nitrite content, TBARS content and color of meat products during storage were examined as part of studies addressing the reduction of residual nitrite and to ensure the safety of meat products. All 4 kinds of domestic meat product tested, Vienna sausage, bacon, smoked-ham and Dduggalbi, manufactured by C and L domestic companies had very low contents of residual nitrite, for below the legal tolerance limit of 70 ppm, and the residual nitrite decreased with storage. The reduction in nitrite content differed with each product, showing the greatest reduction in Vienna sausage and the least reduction in bacon when stored at $4^{\circ}C$. On the other hand, when stored at $-20^{\circ}C$, the nitrite content of bacon decreased more rapidly than the other meat products. The results of this study show that the nitrite content of meat products decreases during storage, and that the rate of decrease is quite dependent on the storage temperature. In addition, the nitrite contents of most domestic meat products are very low compared to the legal limits, thus the health risks of nitrite in meat products might not be of great concern. More research on the reduction of residual nitrite and on the development of alternatives to nitrite is necessary.

• Food Science of Animal Resources
• /
• v.27 no.3
• /
• pp.314-319
• /
• 2007

The aims of this work were to compare the effects of dehairing methods and sex on pork quality and cold storage stability. For this study, one half of40 pigs were dehaired by scalding in the same abattoir, and the other half by dehiding. Each treatment consisted of one half gilts and one half castrated male pigs. Meat quality traits were measured at 24 hr after slaughter, and thiobarbituric acid (TBA), metmyoglobin contents and total plate counts (TPC) were evaluated at 1, 7, 14 and 21 days of cold storage. The carcass weight and backfat thickness of pigs dehaired by scalding were significantly higher than those dehided (p<0.05). Compared to scalded carcasses, dehided carcasses had a lower longissimus dorsi muscle temperature (p<0.05). Furthermore, dehided carcasses had significantly lower drip loss than scalded carcasses (p<0.05). However, meat color parameters were not affected by the dehairing method. During cold storage, TBA values of scalded carcasses were slightly higher initially, whereas the dehided carcasses had higher TBA values at 21 days (p<0.05). The total plate counts (TPC) associated with scalding and dehiding treatment were not significantly different at any point during cold storage. The TPC exponentially increased in both scalded and dehided carcasses from 7 to 14 days of cold storage.

• Fire Science and Engineering
• /
• v.16 no.3
• /
• pp.32-38
• /
• 2002

The synthesis of $CF_3$I and $C_2F_5I from $CF_3Br$ was studied for the reuse of $CF_3Br$ which is abolished to save the ozone layer of the earth. Reaction experiments were carried out in experimental scale synthesis equipment with catalysts, such as CuI, Kl, $K_2$$CO_3$, KF metal salt/active carbon and alumina support at $400~600^{\circ}C$. Main products of reaction were $CF_3i$ and $C_2F_5I$ with small amounts of $C_2F_5I$, $CF_4$, $CF_2Br_2$ by-products. 7.5wt% KI and $K_2CO_3$over activated carbon catalysts show the highest yield of $CF_3$I and 7.5wt% CuI over alumina catalysts show the highest yield of $C_2F_5i$. And optimal reaction temperature was about $500^{\circ}C$.

• Food Science of Animal Resources
• /
• v.29 no.1
• /
• pp.15-23
• /
• 2009

In order to develop a new starter for fermented milk, 2082 bacteria were isolated from raw milk. The strain that showed excellent acid forming and ${\gamma}$-aminobutyric acid (GABA) production ($711.40{\mu}g/g$ D.W) characteristics after incubation at $37^{\circ}C$ for 18 hr was selected and identified as Lactobacillus acidophilus by the result of API carbohydrate fermentation pattern and 16S rDNA sequence. L. acidophilus RMK567 was investigated for its physiological characteristics. RMK67 strain showed good GABA production compared with commercial lactic acid bacteria. The optimum growth temperature of L. acidophilus RMK567 was $40^{\circ}C$ and cultures took 15 hr to reach pH 4.3. L. acidophilus RMK567 showed higher sensitivity to penicillin-G, novobiocin, as compared to other 14 different antibiotics. However, it showed more resistance to kanamycin, neomycin, streptomycin. It showed higher leucine arylamidase and ${\beta}$-galactosidase activities compared to 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hr. It showed resistence to Escherichia coli, Salmonella typhimurium and Staphylococcus aureus with rates of 29.2%, 39.1% and 51.4%, respectively. Based on these and previous results, L. acidophilus RMK567 could be an excellent starter culture for fermented milk with excellent GABA contents.