• 한국축산식품학회지
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• 제36권3호
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• pp.343-351
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• 2016

The objective of this study was to evaluate the effects of a short-term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. Two beef muscles (longissimus lumborum, LL and semitendinosus, ST) were aged for 7 (A7), 14 (A14), 21 (A21), and 28 d (A28), and further displayed at 2℃ for 7 d. The STA was induced by placing steak samples at 20℃ for 1 h on the 4th d of display. Instrumental and visual color evaluations, ferric ion reducing capacity (FRC) and 2-thiobarbituric acid reactive substances (TBARS) assay were performed. Initially, redness, yellowness and hue angle of all beef muscles were similar, regardless of aging time before display (p>0.05). An increase in postmortem aging time increased lipid oxidation and caused a rapid discoloration after STA during display (p<0.05). ST muscle was more sharply discolored and oxidized after STA, when compared to LL muscle (p<0.05). The FRC value of beef muscles was decreased after 7 d of display (p<0.05). The results from the current study indicate adverse impacts of postmortem aging on color and oxidative stabilities of beef muscles, particularly under temperature abusing conditions during retail display. Thus, developing a specific post-harvest strategy to control quality attributes in retail levels for different muscle types and aging conditions would be required.

• 한국식품과학회지
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• 제36권6호
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• pp.905-910
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• 2004

저장기간 동안 죽초액을 첨가한 팜유와 돈지는 뚜렷한 산패 억제 효과를 보였으며 과산화물가, 산가, TBA가 등 항산화효과는 농도가 증가함에 따라 비례적으로 증가하였고 그 중에서 죽초액 1.0%를 첨가하였을 때의 효과가 가장 좋았으며 그 정도는 BHT 0.02% 첨가하였을 때와 유사하였거나 더 좋았고 ${\alpha}-tocopherol$ 0.02% 첨가한 것보다는 월등히 높은 산화억제 효과를 보였다. 각 식용유지에 죽초액의 첨가량을 달리하였을 때 유도기간과 상대적 항산화효과는 농도가 증가할수록 크게 나타났으며 죽초액 1.0% 첨가가 팜유와 돈지에 대하여 유도기간은 각각 21.24일과 12.37일이었고 상대적 항산화효과는 각각193.97%와 1671.62%로 나타나 죽초액은 돈지에 대한 산화안정성이 팜유에 비하여 컸다.

• 한국식생활문화학회지
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• 제19권1호
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• pp.61-69
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• 2004

The shelf-life of Yugwa(Busuge) is very short because of the low oxidative stability of soybean oil which is conventionally used as the frying oil of Yugwa base with high porous structures. To identify the possibility of replacing soybean oil with palm oil whose oxidative stability is high, POV(peroxide value), AV(acid value), colorness (L. a and b), hardness and sensory characteristics during storage of the Yugwa base fried with the soybean oil and palm oil stored in the anaerobic packaging or the aerobic packaging at 10 and $30^{\circ}C$ for 75 days were measured. POV and AV of the Yugwa base fried with palm oil were significantly lower than those of Yugwa fried with the soybean oil. Hardness and colorness were not different each other and, sensory evaluation was slightly higher than that fried with soybean oil. Lipid absorption amount was not significantly different between the Yugwa base fried with palm oil and the one fried with soybean oil.

• Applied Biological Chemistry
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• 제38권3호
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• pp.259-262
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• 1995

DHA(cis-4,7,10,13,16,19-docosahexaenoic acid)가 첨가된 분유와 보통분유의 저장중 지방의 산화안정성을 thiobarbituric acid법에 의해 살펴보았다. 두 종류의 분유는 지역의 슈퍼마켓에서 구입하여 시료병에 $2{\pm}0.05\;g$씩 넣어 암소와 빛의 존재하에서 저장하였다. DHA가 첨가된 분유 지방 산화는 보통 분유보다 증가되었고 특히 빛의 존재하에서 산화는 더욱 촉진되었다. 빛과 DHA를 포함한 불포화지방산은 분유지방을 산화시킴에 있어 상호 역할을 강화시키고 있었다. DABCO (diazabicyclooctane)를 분유에 첨가하면 빛에 노출된 분유의 지방 산화를 줄였는데 이는 분유에서도 일중항산소에 의한 광산화가 발생함을 암시한다. DABCO에 의한 유지방의 산화 억제 정도는 DHA가 첨가된 분유에서 높게 나타났다.

• Journal of Animal Science and Technology
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• 제65권5호
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• pp.895-911
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• 2023

Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

• Asian-Australasian Journal of Animal Sciences
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• 제33권5호
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

• 한국축산식품학회지
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• 제32권4호
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• pp.467-475
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• 2012

본 연구는 녹차 추출물의 첨가 수준(0 ppm, 400 ppm, 800 ppm 및 1,200 ppm)이 김치 발효 소시지의 젖산균, 산화안정성 및 향기에 미치는 영향을 구명하고자 실시하였다. 시료는 $24^{\circ}C/RH$ 89%에서 pH 4.9까지(17시간) 발효시킨 후 $10^{\circ}C/RH$ 75-80%에서 6일간 건조시켰다. 젖산균수와 pH는 최종 6일째에 각각 7.5-7.7 Log CFU/g sausage 및 4.30-4.33이었으며, 녹차 추출물의 첨가 수준에 따른 차이가 없었다. TBARS(2-thiobarbituric acid reactive substances) 함량은 첨가 수준이 증가함에 따라 현저하게 억제되었다. 명도($L^*$)와 적색도($a^*$)는 녹차 추출물의 첨가에 의해 숙성 중 감소되었으며, 황색도($b^*$)는 증가되었다. 전자코(electronic nose)에 의한 향기 패턴은 첨가구들과 대조구간에 뚜렷한 차이를 보였다. 따라서 녹차 추출물의 첨가 수준의 증가는 김치 발효 소시지의 지방산화 안정성을 향상시켰다. 또한 첨가 수준과 관계 없이 녹차 추출물은 색깔 안정성을 저하시키고, 젖산균의 생장에 영향을 미치지 못하였으나, 향기를 변화시켰다.

• 한국축산식품학회지
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• 제31권1호
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• pp.32-39
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• 2011

The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP). $L^*$ and $a^*$ values decreased, and $b^*$ values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in $a^*$ values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.

• 한국식품위생안전성학회지
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• 제20권2호
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• pp.89-97
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• 2005

본 연구는 양식 뱀장어뼈튀김의 저장 중 저장온도 및 포장방법에 따른 지질의 산화를 알아보기 위하여 수행하였다. 뱀장어뼈튀김은 $40^{\circ}C$와 $20^{\circ}C$에서 60일 동안 저장하면서 산가, 과산화물가,지방산 조성 등을 조사하였는데 저장온도가 높을수록 지질의 산패는 빠르게 진행되었으며 산가와 과산화물가는 저장기간 중 $20^{\circ}C$보다 $40^{\circ}C$에서 더 높게 나타났다. 또한 $20^{\circ}C$와 $40^{\circ}C$에서 저장한 뱀장어뼈튀김의 산화억제에는 탈산소제 처리구가 가장 효과적이었으며 그 다음이 질소가스, BHA, 토코페를 순이었다. 뱀장어뼈튀김의 지방산 조성은 단일불포화지방산,포화지방산, 고도불포화지방산 순으로 많았으며 주요 구성지방산은 oleic acid, palmitic acid, linoleic acid 등이었다. 저장 중 저장온도가 높고 저장기간이 길어짐에 따라 포화지방산은 증가하고 단일불포화지방산과 고도불포화지방산은 감소하는 경향을 나타내었다. 여러 처리구중 탈산소제를 동봉하여 포장한 뱀장어뼈튀김의 지방산 조성은 대조구, 토코페롤, BHA, 질소가스 처리구에 비하여 변화가 가장 적었다. 관능검사에서 색상, 향, 맛,조직,전반적이 기호도 등은 탈산소제 처리구가 가장 선호도가 높았으며 그 다음이 BHA, 질소가스, 토코페롤 대조구 순으로 나타났다.

• 한국식품영양과학회지
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• 제46권4호
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• pp.529-536
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• 2017

본 연구에서는 산림자원에서 추출한 유지자원의 이용에 대한 잠재력을 확인하고자 지용성 영양성분에 대한 연구와 이를 토대로 한 이화학적 특성을 확인해 보았다. 영양성분의 경우 높은 불포화 지방의 비율(>80%)을 보였고, 지용성 비타민인 tocopherols과 식물성 스테롤인 phytosterol의 다양한 함량 분포를 확인하였다. 이화학적인 특성을 볼 때 1차 산화생성물인 산가와 과산화물가의 값은 안정적인 값이었으며, 2차 산화생성물의 지표인 p-anisidine value의 값을 확인하였다. 갈변도와 색도의 경우 유지 자체의 색도를 포함한 값으로 인해 신선도를 판정하기에는 무리가 있으나 색도에 대한 정보를 통해 적용 분야를 적용할 수 있는 근거로써 이용이 가능할 것으로 보인다. 산화안정성의 지표인 산소유도기간에서도 불포화지방산과 지용성 항산화제인 ${\alpha}$-T의 함량에 따른 다양한 결과를 보였다. 본 연구는 영양성분 및 이화학적인 결과를 산림유지 자원의 이용을 위한 기초자료로서 활용이 가능다고 판단된다.