• Journal of Life Science
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• v.30 no.7
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• pp.606-613
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• 2020

This study investigated the effect of olive oil substitution ratio on physicochemical quality of pork patty. Five treatments were performed as follows: control (T0, 20% pork fat), T1 (pork fat 15% and olive oil gel 5%), T2 (pork fat 10% and olive oil gel 10%), T3 (pork fat 5% and olive oil gel 15%), and T4 (olive oil gel 20%). The moisture increased and fat amount was decreased in proportion to olive oil substitution ratio. The L^* and a^* values were highest levels in raw and cooked pork patty of T0, and the b^* value was highly enhanced in of cooked pork patty of T4. The water holding capacity, moisture and fat retention were significantly increased, and the cooking loss, diameter reduction and shrinkage ratio were decreased by olive oil substitution ratio. The hardness, springiness and chewiness showed the highest level in T4, and the cohesiveness and gumminess were highest in T0. The reduction ratio of cholesterol in T1, T2, T3 and T4 were 13.8%, 21.6%, 34.5% and 49.0%, respectively, indicating that the content was lowest level in T4. The palmitic acid was the most abundant saturated fatty acid, and the oleic acid was the most abundant unsaturated fatty acid. The unsaturated fatty acid of pork patty was increased in proportion to olive oil substitution ratio. Therefore, the olive oil gel substitution of low-fat pork patty results in a positive effect on the physicochemical qualities due to reduced cholesterol and saturated fatty acids.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.763-771
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• 2011

The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition, and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: control (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fat content of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increased lightness and yellowness but decreased pH and redness compared to those in the control (p<0.05). The thiobarbituric acid reactive substances (TBARS) values of all beef patties increased during cold storage. The TBARS values in the replaced TR or TO were similar to or lower than those in the control after 3 d. Saturated fatty acid content of beef patties decreased as the level of TR and TO increased, whereas unsaturated fatty acid content increased. Monounsaturated fatty acids were higher in TO and polyunsaturated fatty acids were higher in TR. The overall acceptability scores showed no significant differences between the control and replaced TR or TO over 7 d of storage.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.412-417
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• 2005

Effects of substituting olive, corn, soybean, and sunflower oils (each at 50% substitution) on chemical composition and sensory quality of beef hamburger patties were determined. Although beef patties added with plant oils were not different in chemical composition to control (added beef fat 10%), they had 2.0-3.8% lower caloric contents, 3.7-5.9% lower cooking loss, and less diameter and thickness changes after cooking. Beef patties with olive oil had lowest $L^*-values$ before and after cooking. In textural properties, control had higher hardness, cohesiveness, and gumminess than patties with plant oils, whereas no differences in springiness were observed between control nod all plant oil-treated patties. Beef patties containing olive oil had higher scores for overall acceptability than other patties.

• Journal of Microbiology and Biotechnology
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• v.10 no.6
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• pp.764-769
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• 2000

The lipase gene(lip) from Bacillus stearothermophilus was recombined in vitro by utilizing the DNA shuffling technique. After four rounds of shuffling, transformation, and screening based on the initial rate of clear zone formation on a tricaprylin plate, a clone (M10) was isolated, the cell extract of which showed about 2.8-fold increased lipase activity. The DNA sequence of the mutant lipase gene (m10) showed 3 base changes, resulting in two cryptic mutations and one amino acid substitution: S113($AGC{\rightarrow}AGT$), L252 ($TTG{\rightarrow}TTA$), and G275E ($GGA{\rightarrow}GAA$). SDS-PAGE analysis revealed that the increased enzyme activity observed in M10 was partly caused by high expression of the m10 lipase gene. The amount of the expressed G275E lipase was estimated to comprise as much as 41% of the total soluble proteins of the cell. The maximum velocity ($V_{max}$) of the purified mutant enzyme for the hydrolysis of olive oil was measured to be 3,200 U/mg, which was 10% higher than that of the parental (WT) lipase (2,900 U/mg). Its optimum temperature for the hydrolysis of olive oil was $68^{\circ}C$ and it showed a typical $Ca^{2+}$-dependent thermostability, properties fo which were the same as those of the WT lipase. However, the mutant enzyme exhibited a high enantiospecificity towards (S)-naproxen compared with the WT lipase. In addition, it showed increased hydrolytic activity towards triolein, tricaprin, tricaprylin, and tricaproin.

• Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.7-11
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• 2015

The influence of spice (cinnamon, allspice, black pepper)-oil extract on canned seafood quality was studied. During the processing of canned seafood, the substitution of spice-oil extract for vegetable oil (refined sunflower, corn, soybean and olive oil) resulted in a decrease in the heat resistance of spore microorganisms, making it possible to reduce the duration of sterilization for canned food to 5-10 min at $115^{\circ}C$. This reduction in the sterilization duration of canned seafood with spice-oil extract inhibited residual microflora in the product, thus reducing the deleterious effect of heating on the main food compounds while preserving protein digestibility.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.1
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• pp.7-12
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• 2006

The EU regulation of overall migration which is the cornerstone of the limitation to ensure that plastic materials and articles intended to contact with foodstuffs are fit for the intended application, was reviewed. In Council Directives, it was established in detail what simulants, contact times and temperatures are to be used in migration tests performed under standardized conditions. In some cases, conventional conditions for substitution test was provided, because of technical reasons. Moreover, a reduction factor ranging from 2$\sim$5 may be applied depending on the foods, because olive oil which is simulant for fatty foods, is severe solvent compared with most fatty food.