• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.257-264
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• 1982

In the present stud changes of some chemical and physical properties of a soybean oil, aerated at 120 ml/min through a porous gas distributor and oxidized at $45^{\circ}C{\sim}180^{\circ}C$, was investigated. The results of the study were as follows: The peroxide, thiobarbituric acid, and iodine value of the soybean oil which was aerated at 120 ml/min increased rapidly as oxidation temperature exceeded over $80^{\circ}C$. The acid value of the oil increased very rapidly as the oxidation temperature passed over $160^{\circ}C$. The content of the unsaturated fatty acid of the oil decreased considerably as the oxidation temperature exceeded over $80^{\circ}C$, whereas that of the saturated fatty acid did not change appreciably. This related well to the changes of the iodine value of the oil subjected to the same experimental conditions. The viscosity and refractive index of the oil increased rapidly as the oxidation temperature passed over $180^{\circ}C$. The following linear relationship hold for the viscosity and refractive index of the oil in the present study. $$V=Aexp({\frac{E}{RT}})$$ where V=viscosity(poise), A=constant, E=activation energy for viscous flow, R=gas constant, T=oxidation temperature$(^{\circ}K)$. The following relationship also hold for the viscosity and refractive index$({n^{20}}_D)$ of the oil at the present experimental conditions. $${n^{20}}_D=1.4614+7.333{\times}10^{-5}t+2.9612{\times}10^{-3}\;InV$$ where t=temperature$(^{\circ}C)$ at which the viscosity was measured.

• Journal of Life Science
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• v.19 no.1
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• pp.117-122
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• 2009

This study was conducted to investigate the antioxidant effect of 80% ethanol extracts from Angelica acutiloba Kitagawa (A. acutiloba Kitagawa) in vitro. The extract was further fractionated subsequently by n-hexane, chloroform, ethylacetate, n-butanol and water. Antioxidative activities of different fractions were examined by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical generation, Rancimat test, thiobarbituric acid (TBA) value, nitrite scavenging activity, inhibition of lipid peroxidation and peroxide value (POV) in linoleic acid in comparison with the commercial antioxidant butylated hydroxy toluene (BHT). Antioxidant activities of n-hexane fraction of Angelico acutiloba Kitagawa ethanol extract were the highest among fractions and were a little less than that of BHT. Nitrite scavenging activity showed the most remarkable effect at pH 12. These results suggest that ethanol extracts of A. acutiloba Kitagawa can be used in natural antioxidant source.

• Korean Journal of Food Science and Technology
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• v.50 no.4
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• pp.407-413
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• 2018

The current study reviews the manufacturing characteristics, upon aging, using different distillation methods with Saccharomyces cerevisiae 88-4 isolated from traditional Nuruk. The alcohol content slightly decreased at 180 days of aging period, under the conditions: -60 cmHg, distilling temperature $50^{\circ}C$, head cut 7%, and body cut 30%. The alcohol content decreased by 2.2% at: -50 cmHg, distilling temperature $60^{\circ}C$, head cut 7%, and body cut 30%. From 2-thiobarbituric acid (TBA) analysis, the TBA values were not found to change significantly in most of the alcohols, but increased at conditions of: -60 cmHg, distilling temperature $60^{\circ}C$, head cut 7%, and body cut 50% and -50 cmHg, distilling temperature $50^{\circ}C$, head cut 7%, and body cut 50%, when initial alcohol levels were low. According to n-propanol, iso-butanol, and isoamyl alcohol analysis, with increasing aging period, the n-propanol and isoamyl alcohol content did not change, although that of iso-butanol decreased. The flavor components showed different results based on the aging period. Results of sensory evaluation showed no significant difference based on aging. The sensory evaluation test was continued for 180 days at a condition of: -60 cmHg, distilling temperature $60^{\circ}C$, and body cut 50%, which had the best overall evaluation ($5.8{\pm}0.9$).

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.626-634
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• 2007

This study investigated the effects of 3% ground fresh paprika (FP) and 5% freeze-dried paprika powder (FDP) on lipid oxidation inhibition and warmed-over flavor (WOF) development in cooked ground pork (CGP; meat:fat = 70:30), using two packaging methods (atmosphere packaging and vacuum packaging) during 8 days at $4^{\circ}C$ and 4 months at $-26^{\circ}C$. In the CGP containing FP with atmosphere packaging, at both $4^{\circ}C\;and\;-26^{\circ}C$, peroxide formation increased sharply, and was similar to that of the CGP without paprika. Peroxide formation, in both the CGP without paprika and with FP and packaged with vacuum packaging, repectively, was much lower than that found with atmosphere packaging. Vacuum packaging was superior to atmosphere packaging for lipid oxidation inhibition. In the CGP containing FP with vacuum packaging and stored at $-26^{\circ}C$, peroxide formation almost didn't occur, which was similar to the CGP containing FDP. The peroxide value and thiobarbituric acid (TBA) value did not increase in the CGP containing FDP over the storage periods ($4^{\circ}C\;and\;-26^{\circ}C$) for both the atmosphere and vacuum packaging. Therefore, FDP was the most effective for lipid oxidation inhibition during refrigerated storage, regardless of the packaging method. Both FP and FDP with vacuum packaging during frozen storage showed similar antioxidant activities. The development of WOF in the CGP containing FDP with vacuum packaging was delayed until 7 days at $4^{\circ}C$ and 3 months at $-26^{\circ}C$, respectively. WOF was highly correlated with TBA value in the CGP stored at $-26^{\circ}C$ with vacuum packaging (r = 0.88, p<0.05). The oxidative stability of the lipid in the CGP containing FDP with vacuum packaging was excellent.

• KSBB Journal
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• v.18 no.3
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• pp.165-169
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• 2003

The antioxidative activity of Portulaca oleracea was tested using in vitro experimental models. Antioxidative activities were determined by measuring DPPH radical scavenging activity and lipid peroxide using 2-thiobarbituric and (TBA). The crude extract was sequentially partitioned with n-hexane, 15% aq. MeOH, EtOAc, n-BuOH, $H_2O$. A remarkable antioxidative effect was observed in the EtOAc and n-BuOH fractions. The DPPH radical scavenging effect ($IC_{50}$=17.90 $\mu\textrm{g}$/ml) of the n-BuOH soluble fraction was comparable with that of the natural antioxidant, $\alpha$-tocopherol ($IC_{50}$=6.99 $\mu\textrm{g}$/ml) and the inhibition effect of lipid peroxidation in mouse liver homogenate was similar to that of the natural antioxidant, L-ascorbic acid at a concentration of 1.0 mg/ml to 5 mg/ml.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.181-188
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• 1989

The present study has been carried out to investigate the effect of Bactokil(made from didecyldimethyl ammonium chloride isopropanol and water) and Taipet-F (made from natural vitamin E, L-ascorbic acid, glyceride and gallic acid) on retarding lipid oxidation in boiled-dried anchovy. To process boiled-dried anchovy, boiled anchovy dried in cabinet drier $(dry-bulb\;temperature\;40^{\circ}C)$ for 1 hour were fronted with the Bactokil, the Taipet-F and mixture of Bactokil and Taipet-F, respectively. Anchovy fronted with chemicals were redried for 8 hours, packed in polyethylene film bag, and then stored at room temperature $(24{\pm}3^{\circ}C)$. These products were compared with control(untreated with chemicals) during storage. The changes in volatile basic nitrogen of each product was negligible during storage. The thiobarbituric acid and peroxide values of each product increased up to 10 days of storage, and then decreased. In color value of each product, L value increased, while n, b and ${\bigtriangleup}E$ values decreased during storage. The changes in brown pigment formation of each product increased up to final stage of storage. From the results of chemical analysis and sensory evaluation, the product treated with Taipet-F(0.5%, v/v) was the most effective on retarding lipid oxidation of the boiled -dried anchovy, followed by the product treated withthe mixture of Bactokil (0.04%, v/v) and Taipet-F (0.5%, v/v), the product treated with Bactokil(0.04%, v/v) and control, in the order named.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.187-194
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• 1986

For the purpose of obtaining basic data which can be applied to evaluate the quality of the retortable pouch and tin-plated canned product, the canned sardine and the retort pouched sardine were prepared and compared in terms of thermal sterilization times required and product duality during storage. Retort pouched sardine required $20\%$ less thermal sterilization time than the canned sardine. Volatile basic nitrogen (VBN) and amino nitrogen ($NH_2-N$) contents in both canned and retort pouched sardine showed little difference during processing and storage. During storage, peroxide value (POV) and thiobarbituric acid (TBA) value of the canned sardine had a slightly higher value compared to the retort pouched sardine, but acid value (AV) revealed little difference between both canned and retort pouched sardine. Trimethylamine (TMA) content of the both canned and retort pouched sardine showed little difference during processing and storage. The inosinic acid (IMP) content in canned and retort pouched sardine was $8.39{\sim}9.80{\mu}mole/g$ range, and had no significant change during processing and storage. The retort ponched sardine revealed a smaller reduction in polyenoic acid than the canned sardine during processing and storage. Among the TPA (texture profile analysis) parameters, hardness maintained a slightly higher value in the retort pouched sardine than in the canned sardine. Color values showed that the retort pouched sardine was generally lighter than the canned sardine. In sensory evaluation, the retort pouched sardine was scored slightly higher, in most cases, for color, flavor, texture, taste and overall acceptance than the canned sardine. It was concluded from the results that the retort pouched sardine was at least equal to the canned sardine in product quality.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.414-419
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• 2005

The current study was conducted to investigate the effects of dietary chitosan-alginate-Fe(II) complex (CAFC) supplementation on carcass and meat qualities of pig m. longissimus during chiller ageing. One hundred and twenty-two LYD (Landrace${\times}$Yorkshire${\times}$Duroc) pigs were sampled from an industrial population. Seventy-four pigs (32 gilts and 42 barrows) were administered 3 ml of dietary supplementation of CAFC per day from 25 to 70 days of age, while the remaining 48 pigs (20 gilts and 28 barrows) were fed the same commercial feeding regime without the supplementation. For assessing the dietary effects on pH, objective meat color, cooking loss, water-holding capacity (WHC), thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and fatty acid composition during ageing, 20 barrows (10 of each treatment) were randomly sampled, and aged for 3, 7, 12, 16, 20 and 25 days in a $1^{\circ}C$ chiller. The results showed that CAFC-fed pigs required approximately 10 fewer feeding days than the control group. Furthermore, the treatment resulted in greatly higher carcass grade whereby the grade A was increased by approximately 35% and 7% for gilts and barrows, respectively. The treatment had no significant effect (p>0.05) on pH, meat color and WHC during ageing. On the other hand, the CAFC-fed pigs showed significantly (p<0.05) lower TBARS values from 20 days of storage. In addition, the sum of unsaturated fatty acids for the treated group was significantly (p<0.05) higher than that for the control group after the storage time. This implied that CAFC supplementation could reduce the formation of free radicals in fatty acids (i.e., lipid oxidation). The treatment also significantly (p<0.05) retarded VBN formation during ageing, indicating a significant reduction in protein degradation. However, as there was no difference in pH between the two groups, the result raised a possibility that antibacterial activity of the CAFC alone could cause reduction in the formation of TBARS and VBN. In this regard, although the treatment effectively slowed down the formation of TBARS and TBA during chiller ageing, it was not resolved whether that was associated with the direct effect of the antioxidant function of chitosan and/or alginate, or a consequence of their antibacterial functions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.745-751
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• 2012

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Yukwa prepared with Lycii fructus powder (LFP). The Yukwas were stored at $50^{\circ}C$ for 40 days. Yukwa dough prepared with 5% LFP demonstrated higher pH and density value compared to the other groups and control. For color values, as more LFP was added, the L-value decreased, whereas the a-value and b-value increased. The hardness of Yukwa made with 7% LFP was the highest among all samples. The results of a sensory evaluation test showed that Yukwas with 5% LFP was most preferable in terms of overall acceptability compared to the others. The acid, peroxide, and thiobarbituric acid values were lower in Yukwa prepared with 5% LFP compared to Yukwa prepared with 3% or 7% LFP, as well as control Yukwa.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.427-435
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• 2016

The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118℃. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.