• 생명과학회지
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• 제18권11호
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• pp.1538-1542
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• 2008

본 연구는 와인숙성이 우육포의 품질특성에 미치는 영향을 규명하기 위하여 제조과정에 물 50 ml를 첨가한 육포(T0), 물 25 ml와 와인 25 ml를 첨가한 육포 그리고 와인 50 ml를 첨가 한 육포 등 세 종류의 육포를 제조하였다. 수분, 조단백질, 조지방 및 조회분 함량은 시료들 사이에 유의한 차이가 없었다. 육포의 명도($L^*$), 적색도($a^*$) 및 황색도($b^*$)는 시료들 사이에 유의한 차이가 없었다. 기계적 물성으로 측정한 경도, 탄성, 응집성, 뭉침성 및 씹힘성은 와인숙성이 영향을 미치지 않았다. 수분활성도, pH 및 TBARS값은 시료들 사이에 유의성이 없었지만 VBN함량과 총 균수는 T2가 가장 낮았다(p<0.05). 기호도 조사에서 풍미는 T2가 T0보다 유의하게 우수하였으나 (p<0.05) 맛, 색깔, 연도, 다즙성 및 전체적인 기호성은 시료들 사이에 유의한 차이가 없었다.

• 한국축산식품학회지
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• 제23권1호
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• pp.16-20
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• 2003

본 연구는 쑥 분말을 돼지 사료에 첨가하여 0, 1, 3%의 비율로 비육후기 30일간 급여한 후 도축하여 4$^{\circ}C$에서 7일간 저장하면서 이화학적 특성에 대한 연구를 수행하였다. 대조구에 비하여 처리구(T1, T2)에서 조지방 함량이 약간 낮은 경향이었다. pH와 TBARS는 대조구에 비하여 처리구에서 유의적으로 낮았다. 저장기간이 경과함에 따라 pH, TBARS, VBN와 보수력은 증가하는 경향을 나타내었다(p<0.05). 돈육의 주된 지방산은 oleic acid, palmitic acid, linoleic acid와 stearic acid이었다. 처리구는 대조구에 비하여 linoleic acid와 linolenic acid 함량이 높은 경향이었다.

• 한국축산식품학회지
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• 제27권3호
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• pp.308-313
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• 2007

본 연구의 목적은 시판 중인 스타터를 이용한 발효육제품과 스타터를 이용하지 않고 자연발효시킨 육제품의 발효 및 숙성 중 미생물학적, 이화학적인 특성에 미치는 영향을 연구하고, 원료육에서의 전자선 조사(2 kGy) 효과를 검증하고자 한다. 2 kGy로 전자선 조사한 스타터 첨가구는 발효 및 숙성 중 pH가 급격히 감소하였으며(p<0.05), 최종 pH 는 4.25를 나타내었다. 총균수와 젖산균수는 스타터 첨가에 의해 좌우되는데 발효가 진행됨에 따라 총균수와 젖산균수가 유사한 경향을 나타내었다. TBARS 값은 발효 및 숙성기간이 증가함에 따라 모든 처리구에서 증가하였다. 본 연구결과를 통해 발효육 생산 전 2 kGy로 전자선 조사처리한 경우 총균수를 감소시키고 젖산균수는 증식하는 것을 확인하였다. 조사처리 후 육에 스타터를 첨가하게 되면 발효육 생산에 매우 유용하게 이용될 수 있을 것으로 사료된다.

• 한국축산식품학회지
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• 제35권1호
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• pp.41-49
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• 2015

This study was performed to assess the antioxidant activity of Allium hookeri root extract (AHE) on lipid oxidation of raw sulfur-fed pork patties for 14 d of refrigerated storage. Different concentration of ethanol (0-100%) and time (1-12 h) were applied to determine the extraction condition. Water (0% ethanol) extraction for 1 h was selected as an optimal extraction condition of AHE for the following study showing the highest total phenolic content and total flavonoid content, as well as the strongest antioxidant activity. The 1% AHE (SP1), 3% AHE (SP2), and 0.05% ascorbic acid (SP3) were added into sulfur-fed pork patties against controls; SP0 (sulfur-fed pork patties with no AHE) and P0 (normal pork patties with no AHE). The pH values of P0 and SP0 significantly increased (p<0.05) than others on 14 d and redness of P0 showed the largest decrement during storage. P0 and SP0 showed higher production of conjugated dienes on d 7 than others (p<0.05). Thiobarbituric acid reactive substances (TBARS) values were decreased in proportion to the increased level of AHE on 14 d (p<0.05) resulting in higher TBARS values on P0 and SP0 (p<0.05) and the negative correlation between AHE level and TBARS were also demonstrated (r=-0.910, p=0.001). Therefore, the results suggest that AHE effectively retarded the lipid oxidation rate of sulfur-fed pork patties indicating the potential usage of AHE as a natural preservative.

• 한국축산식품학회지
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• 제30권5호
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• Asian-Australasian Journal of Animal Sciences
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• 제18권5호
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• pp.699-703
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• 2005

An experiment was conducted to investigate the effects of various dietary levels of Saccharomyces cerevisiae (SC) on the growth performance and meat quality (i.e., tenderness and oxidative stability) of Ross broiler chickens. Two hundred and forty dayold broiler chicks were fed four experimental diets with graded levels of SC at 0.0, 0.3, 1.0 and 3.0%. Each treatment consisted of six cages with 10 chicks per cage. Feed and water were provided ad libitum throughout the experiment that lasted for 5 wk. Birds were switched from starter to finisher diets at 3 wk of age. The average BW gains of broiler chickens increased (linear p<0.05) during either 0-3 or 0-5 wk of age as dietary SC levels increased. A linear effect (p<0.05) of SC on feed intake during either 4-5 wk or 0-5 wk of ages was also monitored. The addition of SC to the control diet significantly lowered shear forces in raw breast, raw thigh, and boiled drumstick meats (linear p<0.05). Upon incubation, 2-thio-barbituric acid-reactive substances (TBARS) values increased gradually in breast and thigh meats while more dramatic increase was noted in skin samples. The TBARS values of either breast or thigh meats were not significantly affected (p>0.05) by dietary treatments up to 10 d of incubation. At 15 d of incubation, TBARS values of breast and thigh meats from all SC-treated groups were significantly lower (p<0.05) than those of the control. It appears that dietary SC could enhance growth performance of broiler chickens, and improve tenderness and oxidative stability of broiler meats.

• 한국지역사회생활과학회지
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• 제14권2호
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• pp.41-47
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• 2003

To investigate the effects of hot water soluble extract from Angelicae Gigantis Radix on lipid metabolism and antioxidant defense system in rats fed hypercholesterol diet, Sprague-Dawley male rats were fed either hypercholesterol diet with water or hot water soluble extract from Angelicae Gigantis Radix. Hypercholesterol diet contained 18 % beeftallow and 5 % cholesterol. After 4 weeks of experimental periods serum and liver obtained. The level of serum lipid and the activities of GOT and GPT was measured. The level of lipid and TBARS and the activity of GSH-Px was measured also. The results obtained were: 1) Food intake in the experimental group supplied hot water soluble extract from Angelicae Gigantis Radix was low significantly. 2) In the experimental group supplied hot water soluble extract from Angelicae Gigantis Radix of serum total lipid and total cholesterol was significantly low. 3) Serum GOT activity was significantly low in the experimental group supplied hotwater soluble extract from Angelicae Gigantis Radix. There was no difference of serum GPT activity between control and experimental group supplied hot water soluble extract from angelical Gigantis Radix. 4) There was no difference of lipid composition, TBARS level and GSH-px activity in liver between control and experimental group. The result of this study indicates that the hot water soluble extract from Angelicae Gigantis Radix was effective in decreasing the food intake of the experimental animals in the hypercholesterol diet and also effective in decreasing the levels of serum total lipid, total cholesterol and GOT activity. However it was not effective to change the level of lipid, TBARS and GSH-Px activity of liver.

• Journal of Nutrition and Health
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• 제32권4호
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• pp.353-368
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• 1999

This study was performed to investigate the effects of Korean native plant diets on lipid and cadmium (Cd) metabolisms and also antioxidative enzyme activities in rats. Seventy male Sprague-Dawley rats weighing 210.3$\pm$2.7g were blocked into ten groups according to body weight. Rats were raised for four weeks with diets containing 0 or 0.04%(w/w) cadmium chloride and 5%(w/w) plant powder-Ssook(Artemisia princeps var. orientalis HARA), Chamchwi(Aster scaber THUNB), Gomchwi(Lingularia fischeri TUBCZ). or Solbeerum (Portulaca oleracea LINNE). Food intake, weight gain, food efficiency ratio, and weights of liver, kidney, spleen and epididymal fat were significantly lower in Cd-exposed groups, food efficiency ratio, and weights of liver, kidney, spleen and epididymal fat were significanlty lower in Cd-exposed groups. Plasma total lipid level, liver total lipid, cholesterol and triglycerde concentrations, and fecal total lipid, cholesterol and triglyceride excretions were decreased by Cd administration. Total lipid and triglyceride concentration in plasma and liver were lower in Chamchwi groups together with increased fecal total lipid and triglyceride excretions. Cholesterol concentration in plasma and liver were lower in Gomchwi groups with increased fecal cholesterol excretions. Activities of red-blood-cell superoxide dismutase(SOD), and liver catalase, SOD and glutathione peroxidase (GSH-px) were decreased significantly by Cd administration. Thiobarbituric acid reactive substance(TBARS) concentrations of plasma and liver were increased by Cd administration. Thiobarbituric acid reactive substance(TBARS) concentration of plasma and liver were increased by Cd administration. Administration of plant diets decreased plasma and liver catalase, SOD and GSH-px activities in Cd-free diet groups and increased them in Cd-administered groups. Plasma and liver TBARS concentrations were decreased in animals fed plant diets, with Chamchwi showing the most effective antioxidative capacity. The concentration of Cd accumulated in blood and tissue decreased in Cd-exposed groups fed plant diets. Liver Cd concentration were lower in the Chamchwi and Gomchwi groups, and kidney Cd levels were lower in the Ssook and Chamchwi groups. Among them, Chamchwi was the most effective in Cd detoxification. In conclusion, Chamchwi and Gomchwi were effective in lowering tissue lipid levels, with Chamchwi having the greatest antioxidative and detoxifying effects.

• Nutrition Research and Practice
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• 제8권1호
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• pp.40-45
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• 2014

As well-being foods pursuing healthy life are becoming popular, interest in Rubus coreanus Miquel (RCM) fruit, a type of Korean blackberry, is increasing due to its medicinal actions including protecting the liver, brightening the eyes, and alleviating diabetes. This study was carried out to evaluate the hepatoprotective effects of RCM concentrates on liver injuries induced by carbon tetrachloride ($CCl_4$) in rats. RCM, produced in June ~ July 2008 at Chunbook, Gochang (South Korea), was finely mashed. The seeds were removed and the juices were condensed. Thirty-two Sprague-Dawley rats were divided into four groups according to treatment: normal (eight rats), $CCl_4$, 1% RCM, and 2% RCM. Experimental diets were provided to the experimental animals for 4 weeks. We measure total cholesterol, high density lipoprotein-cholesterol (HDL-C), aspartate amino transferase (AST), alanine amino transferase (ALT), and alkaline phosphatase (ALP) levels. Part of the livers was isolated for histopathological evaluation, and analyzed for lipid peroxide (TBARS), superoxide dismutase (SOD) and liver proteins. The activities of serum AST, ALT, and ALP were elevated following $CCl_4$ administration. Levels of hepatic TBARS were also significantly increased in the $CCl_4$ groups. However, hepatic TBARS levels and the activities of serum enzymes were markedly reduced by supplementation with the RCM concentrates (P < 0.05). Hepatic SOD activity increased in the RCM concentrates group versus $CCl_4$ groups. Histopathological examination revealed massive necrosis in the centrilobular area and degenerative changes caused by $CCl_4$ were ameliorated by dietary supplementation with RCM concentrates. These results suggest that RCM concentrates have hepatoprotective effects and may improve the symptoms of liver injuries.

• 한국식품영양과학회지
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• 제31권6호
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• pp.1097-1101
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• 2002

복령 균사체의 항산화성 및 아질산염 소거작용을 알아보고자 복령균사체와 복령쌀을 열수와 에탄올로 추출하여 fish oil에 대한 지방산화도를 측정한 결과 대조구에 비하여 복령균사체 및 복령쌀 첨가구가 낮은 TBARS값을 나타내었다. 복령균사체 및 복령쌀 추출물은 합성항산화제인 BHA보다는 약간 높은 TBARS값을 나타내었으나, 저장 24시간째 BHA첨가구0.22MDA ppm에 비하여 복령균사체의 열수와 에탄올 추출물이 각각 0.43 MDA ppm,0.3,3 tfl)A ppm을 나타내어 BHA 첨가구와 유사한 값을 나타내었나. 복령균사체 및 쌀의 Fe$^{2+}$, Cu$^{2+}$ 대한 금속이온 봉쇄작용은 복령 쌀보다는 복령균사체에서 높은 활성이 나타났다. 전자공여능은 복령쌀에서는 25% 미만인 반면 복령균사체에서는 열수와 에탄을 추출물에서 각각 76.8, 79.9%의 높은 활성을 나타내었다. SOD유사활성은 모든 처리구에 서 25% 미만의 낮은 활성을 나타내었으며, BHA에서는SOD유사찰성이 나타나지 않았다. 아질산염의 소거작용은 열수추출보다는 에탄을 추출물에서 높게 나타났다. 복령균사체 에탄을 추출물이 가장 높은 아질산염 소거능을 나타내었다.