• 한국응용과학기술학회지
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• 제12권1호
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• pp.43-46
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• 1995

The antioxidative effect of ethanol extract of ginger on mackerel pike(Colorabis saira) flesh was investigated by periodically measuring TBA value and perioxide value(POV) during storage. The ethanol extract of ginger was added to minced mackerel pike flesh and the fish oil by concentration(2%, 4%, 6%, 8%). Then the minced flesh was storaged at $-5^{\circ}C$ and the fish oil was incubated at $40^{\circ}C$. The TBA values of minced flesh were approximately increased in inverse proportion to concentration of ginger extract. Peroxide values were attended with the same effect as TBA value in the aggregate. In addition, The relationship between $TBA_{37^{\circ}C-2hrs}$ of the minced flesh and their lipid oxidation during storage at -$5^{\circ}C$ for 4 weeks was observed(r=O.98). $TBA_{37^{\circ}C-2hrs}$ can be expressed as the susceptibility to lipid oxidation of minced mackerel pike flesh during storage. In the results, the antioxidative effect of alcohol extract of ginger on mackerel pike flesh was observed.

• 한국식품영양과학회지
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• 제23권6호
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• pp.986-993
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• 1994

전통식품 개발의 일환으로 쑥 부각, 김 부각을 대두유(대조구)와 대두유+0.01% BHA, 대두유+0.01% tocopherol 등에서 튀겨 OPP비닐 포장하여 $4^{\circ}C(RH{\;}40{\pm}5%)$의 저온 저장, $25^{\circ}C(RH{\;}80{\pm}5%)$의 실온 저장을 하면서 부각에 함유되어 있는 유지를 추출하여 품질 특성과 전통적인 제품 합리화 공정을 보며, 부각식품의 제조는 원료를 물로 세척한 다음, 그늘에서 물빠짐을 한다. 여기에 찹쌀풍를 바르거나 버무려서 건조대에서 80%정도 2~3일 건조한 다음 열풍건조기로 수분이 13% 이하가 될 때까지 건조한다. 이렇게 제조된 부각을 건조상태로 포장하여 제품화하거나, $160^{\circ}C$의 기름에서 10초간 튀겨 제품화 할 수 있었다. $4^{\circ}C$의 저온저장과 $25^{\circ}C$의 실온에서 저장할 때 부각제품 추출유지의 산가, 과산 화물가, TBA가 대체적으로 $4^{\circ}C$의 저온 저장에서는 낮게 나타났으며, 품질 변화량도 적었고, $25^{\circ}C$의 실온 저장에서는 자장시간이 경과할수록 높게 나타났으며, 수분이 많이 증가하고 품질변화량이 컸다. 부각을 대두유(대조구)와 항산화제[(BHZ(0.01 %), tocopherol(0.01%)]을 첨가한 대두유에서 튀겼을 때, 항산화제를 첨가하였을 경우 저장에 따른 산가, 과산화물가, TAB가는 비교적 낮게 나타났으며, 자정 중 산화방지효과가 BHA가 자장 컸고 tocopheriol로 다소 안정되었다. 저장기간에 따른 부각의 질감(texture)을 주관적인 관능검사와 객관적 방법인 texturometer를 사용하여 측정하였을 때 저온 저장의 경우가 실온 저장의 경우 보다 품질이 양호하게 나타났고, 견고성(hardness)도 컸다.

• 한국식품과학회지
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• 제29권2호
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• pp.390-393
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• 1997

2% ${\kappa}-carrageenan$, 0.1% KCl, 0.75%, PEG, 및 0.75% glycerol을 사용하여 제조한 필름을 고등어육의 포장재로 사용 가능성을 시험하기 위하여 포장 후 수분 손실 및 지방 산화의 정도를 측정하였다. 고등어육을 carrageenan 필름으로 포장하여 $20^{\circ}C,\;10^{\circ}C,\;0^{\circ}C$, 및 $-15^{\circ}C$에 저장하였으며, 포장하지 않은 시료도 $0^{\circ}C$에 저장하면서, 무게 감소, PV, TBA가 등을 측정하였다. $20^{\circ}C,\;10^{\circ}C$, 및 $0^{\circ}C$에 저장한 포장 또는 비포장 시료는 저장 후 15일 이내에 60%의 무게 감소 현상을 보였으나, $-15^{\circ}C$에 저장한 시료는 25일 후에도 약 3% 정도만의 무게 감소가 있었다. 포장하지 않은 채 $0^{\circ}C$에 저장한 시료는 지방 산화가 꾸준히 증가하는 현상을 보였는데, PV는 20일만에 23 mequivalent peroxide (PO)/㎏, TBA가는 5일만에 $0.4\;{\mu}mole$ malonaldehyde (MA)/g에 도달한 반면, carrageenan 필름으로 진공 포장한 어육은 28일간의 저장기간 동안 저장 온도에 관계없이 PV 및 TBA가가 각각 2 mequivalent PO/kg 및 $0.4\;{\mu}mole\;MA/g$ 이하를 나타냈다.

• 한국식품영양과학회지
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• 제30권3호
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• pp.552-556
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• 2001

The purpose of this study was to investigate the antioxidant effect of aqueous green tea(AGT) on soybean oil. AGT was freeze-dried and 20% of the freeze-dried aqueous green tea powder (AGTP) was added to soybean oil in the quantities of 0.5%, 1% and 5%. Soybean oil without the addition of AGTP was used as a control. Soybean oil with 0.02% butylated hydroxytoluen(BHT) was used as another experimental sample. Each sample was stored at 6$0^{\circ}C$ for 15 days. The oxidation of these samples was determined by measuring the acid value (AV), peroxide value (POV), and thiobarbituric acid (TBA) value. The result showed that the acid values were lowest in 0.02% BHT, followed by the 0.5% AGTP, 1% AGTP, 5% AGTP and finally the control. When AGTP was added, the peroxide value was lower than both the control and 0.02% BHT. The lowest TBA values were in the 0.5% AGTP followed by 0.02% BHT, 1% AGTP, 5% AGTP and the control, respectively. The 5% AGTP (285 min), 1% AGTP (249 min) and 0.5% AGTP (238) demonstrated longer induction periods, compared to the control (204 min) and the BHT (229 min) by Rancimat method.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.264-264
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• 2017

Legumes are good sources of various nutrients. Among legumes, soybean and its flour are accessible foods to consumers. However, in case of soybean flour, there is a disadvantage of easily going rancid. Thus, this study aimed to investigate how the quality of soybean flour changes during storage according to the packaging materials and storage temperatures. The raw and roasted soybean flours were packed in two types of packaging, polyethylene (PE) and polypropylene (PP) film bags respectively, and stored at three different storage temperatures (4, 20, and $45^{\circ}C$) for 1 year. The acid value, conjugated diene value, peroxide value, p-anisidine value, thiobarbituric acid (TBA) value, lipoxygenase activity, and fatty acid content of raw and roasted soybean flours were measured at the point of starting storing, and after 1, 2, 4, 8, and 12 weeks of storage. The acid value of soybean flour was increased for 4 weeks and thereafter significantly decreased (p < 0.0001). The conjugated diene value was significantly increased after 4 weeks storage at $45^{\circ}C$ with PE and PP film bags (p < 0.0001). The peroxide value had no changes during 4 weeks storage at $45^{\circ}C$ with PE and PP film bags, and then those was dramatically increased after 8 weeks (p < 0.0001). The p-anisidine values in all of storage conditions were decreased after 4 weeks. Lipoxygenase activity was decreased at 12 weeks storage at $20^{\circ}C$ and $45^{\circ}C$ with PP film bags. Acid value had positive correlations with p-anisidine value (r = 0.30 and p < 0.0001) and lipoxygenase activity (r = 0.36 and p < 0.0001), and had negative correlations with conjugated diene value (r = -0.45 and p < 0.0001) and peroxide value (r = -0.25 and p < 0.001). Conjugated diene value had a high positive correlation with peroxide value (r = 0.76 and p < 0.0001), but that had a negative correlation with lipoxygenase activity (r = -0.51 and p < 0.0001). Peroxide value had negative correlations with p-anisidine value (r = -0.20 and p < 0.01) and TBA value (r = -0.15 and p < 0.05). The degree of reduction in fatty acid content of raw soybean flour was higher than the roasted soybean flour during the storage. Total fatty acid content had positive correlations with acid value (r = 0.45 and p < 0.0001) and p-anisidine value (r = 0.58 and p < 0.0001), but had a weak negative correlation with conjugated diene value (r = -0.19 and p < 0.01). This study showed how the rancidity of the raw and roasted soybean flours progressed during storage. Thus, our findings can be used as base data to do a further study of finding and developing more stable storage conditions of the soybean flour.

• 한국식품영양학회지
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• 제21권4호
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• pp.477-484
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• 2008

The Pacific saury, Cololabis saira Kwamaegi, is a traditional local food of the Eastern sea area, centered around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes render this fish edible only during the winter months. Thus, to improve its storage capabilities, this study assessed the effects of storage material, type, temperature, and duration on compositional changes in Kwamaegi. The assessed samples were Kwamaegi which had been naturally dried for 15 days. The storage materials included an A-film, a self- developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene, and a B-film made of polyethylene, nylon, polyethylene, nylon, and polyethylene. The B films were utilized after pressing and lamination. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were 0, -15 and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Among the lipid rancidities, acid value and peroxide value showed the highest level of initial rancidity at a storage temperature of $0^{\circ}C$ for 2 months. We noted no significant differences between storage materials. The lower the storage temperatures, the less acid and peroxide were generated. Between the storage types, 1G evidenced lower less acid values than 2G. The TBA values revealed a dramatic increase at a storage temperature of $0^{\circ}C$ for 2 months, whereas this rapid progress was not observed at storage temperatures of -15 and $-30^{\circ}C$. Along with the acid value and peroxide value, the samples stored at 0, -15 and $-30^{\circ}C$ evidenced significantly lower TBA values. The B-film evidenced a slightly lower TBA value than was observed in the A-film, but no significant differences were observed.

• 동아시아식생활학회지
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• 제20권1호
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• pp.103-112
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• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

• 한국식품저장유통학회지
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• 제9권3호
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• pp.351-355
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• 2002

목초액의 아질산염 소거, 전자공여작용 및 대두유에 농도별(0.5, 1 및 5%)로 첨가하여 항산화성을 조사하였다. 아질산염 소거 효과는 모든 농도에서 pH가 증가하면서 감소하는 경향을 보였고, pH 1.2의 경우 100 ${\mu}\ell$/mL의 농도에서 80%이상의 높은 활성을 보였다. 전자공여작용은 50 ${\mu}\ell$/mL의 농도에서 약 80%의 효과를 나타내었다. 목초액을 첨가하지 않은 대두유를 control로 사용하였고, 0.1% BHT를 첨가한 대두유는 비교군으로 사용하여 5$0^{\circ}C$에서 10일간 저장하면서 실험을 하였다. 과산화물가는 목초액 1%와 5% 첨가군이 control과 BHT 첨가군보다 낮게 나타났으며, TBA가는 5% 목초액에서 가장 낮았고, 1% 목초액, 0.1% BHT 및 0.5% 목초액 첨가군 순으로 나타났다. 산가는 5% 목초액 첨가군이 가장 낮았고, 0.1% BHT, 1% 및 0.5% 목초액의 순으로 낮게 나타났다.

• 한국식품조리과학회지
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• 제24권5호
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• pp.645-651
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• 2008

전처리 방법을 달리한 마늘의 항산화 활성을 비교하고자 대두유에 생마늘, 찐마늘 및 흑마늘 분쇄물을 농도별로 가하여 $60^{\circ}C$에 저장하면서 유지의 산패 정도를 비교분석하였다. 저장기간이 경과할수록 유지의 색도가 높아졌으며, anisidine value는 저장 14일에 급격히 증가하여 저장 28일까지 지속적으로 증가하였다. 산가는 생마늘과 찐마늘 첨가구에서는 시료의 첨가 농도 따른 유의적인 차이가 없었으며, 흑마늘의 경우는 저장 14일 이후부터는 시료의 첨가 농도가 증가할수록 산가가 증가하는 경향이었다. 과산화물가는 ${\alpha}$-tocopherol이나 BHT 첨가군에 비하여 마늘 분쇄물 첨가군에서 더 낮아 마늘 분쇄물이 과산화물의 생성을 효과적으로 억제함을 확인할 수 있었다. TBA 값은 저장기간이 경과할수록 증가하였으며, 시료의 첨가 농도가 높을수록 생성억제 효과가 더 컸는데 저장 28일에 대조군(335.63)에 비해 찐마늘 5 g/100 g 농도(336.97)를 제외한 모든 시료의 TBA 값이 더 낮아 TBA 생성억제 효과를 확인할 수 있었으며, 40 g/100 g의 농도에서는 BHT보다 더 효과적으로 산패를 억제함을 확인할 수 있었다.

• 한국식품영양학회지
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• 제8권3호
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• pp.239-252
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• 1995

The results which were examined changes In contents of constitutive lipid and fatty acid during the natural drying of Pacific Saury were as follows. During the natural drying of Pacific Saury, offal lipid and moisture contents gradually decreased. In the survey of rancidity degree extracted lipid of Pacific Saury, peroxide value was gradually Increased, TBA and acid value were radically increased thereafter 9 days of drying. Neutral lipid, phospholipid and glycolipid contents of total lipid were 95%, 4% and 2%, respectively, and in the neutral lipid, content of TG was more than 90%, and in the phospholipid, contents of PC and PE were 45∼85%, 27∼34%, respectively. Fatty acid composition of total lipid was substantially higher in C18:0 and C20:1, C22:1, C22:6 contents and fatty acid composition of neutral lipid was higher In C22:1, C22:1, contents and fatty acid composition of phospholipid was the highest in C22:6 content. In the fatty acid composition of glycolipid, monounsaturated fatty acid content has substantially higher, C16:0 content was gradually Increased In saturated fatty acid and C22:1 content was gradually decreased in monounsaturated fatty acid. It showed that fatty acid composition of triglyceride has higher in monounsaturated fatty acid content and contents of C20:1, C22:1 was gradually decreased.