• 한국축산식품학회지
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• 제31권1호
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• pp.9-18
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• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

• 한국포장학회지
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• 제14권2호
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• pp.57-63
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• 2008

The effects of airtight containers and zipper bags on the freshness extension of pine nuts (Pinus koraiensis) were studied at 4 and $25^{\circ}C$. Changes in total microbial growth, 2-thiobarbituric acid(TBA), color, and sensory quality were evaluated during storage. Total bacterial counts of the samples continuously increased over 28 days for airtight containers and 56 days for zipper bags, and then decreased at 70 days because the lack of air could affect the inhibition of the aerobic microbial growth. However no significant differences were observed between airtight containers and zipper bags. TBA values continuously increased with storage time, but there were no significant differences between the airtight containers and zipper bags during storage. Color changes and sensory evaluation analyses showed that the data revealed similar results for both packaging systems over the storage time. Therefore, it has been concluded that airtight containers and zipper bags could be used as a good packaging system to extend the shelf life of pine nuts by controlling the microbial growth, but the packaging systems of the airtight containers and the zipper bags was not significantly affect the quality parameters for 2-thiobarbituric acid(TBA), color, and sensory quality.

• Asian-Australasian Journal of Animal Sciences
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• 제15권5호
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• pp.713-720
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• 2002

A study was designed to determine the effects on broiler performance of two levels of antioxidant (ethoxyquin) in poultry rations containing two levels of oxidized and non-oxidized soybean oil. One hundred and eighty, day old broiler chicks were randomly divided into six experimental groups comprising thirty chicks on each treatment. Six experimental rations having 2% nonoxidized soybean oil, 2% and 3% oxidized soybean oil, all three supplemented with normal (125 g/t) or higher (175 g/t) level of ethoxyquin, were formulated for both starter (0-28 days) and finisher (29-42 days) phases. These rations were randomly fed to six experimental groups having 30 birds on each ration and three replicates on each treatment. Weight gain and feed conversion ratio (FCR) of chicks fed 2% non-oxidized and 2% oxidized soybean oil were statistically non-significant. Weight gain in groups fed 3% oxidized oil was significantly lower than non-oxidized group while FCR was significantly lower than both groups. Weight gain in the higher level ethoxyquin group was significantly better than lower level, while feed intake and FCR were statistically non-significant in both levels of ethoxyquin. Acid and Thiobarbituric Acid (TBA) values in the three groups differed significantly with the lower in non-oxidized group and highest in the 3% oxidized group. Higher level of ethoxyquin significantly lower acid and TBA values compared to lower level of ethoxyquin. Thus it can be concluded that oxidation of oil reduces its feeding value and that the addition of ethoxyquin is beneficial.

• Preventive Nutrition and Food Science
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• 제12권3호
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• pp.177-180
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• 2007

Tocotrienols (T3) are minor plant constituents found abundantly in rice bran, which provide a significant source of vitamin E in animal feeds. T3 was reported to have an intrinsic hypocholesterolemic effect by inhibiting HMG-Co A reductase. It has similar antioxidative properties as tocopherols in food and biological system due to their similar chemical structures. However, the antioxidant activity and mechanism of T3 to scavenge free radicals and to inhibit the peroxidation of linoleic acid are less understood. The purpose of this study was to investigate the scavenging effect of T3 on free radicals and its inhibition of peroxide formation. Free radical scavenging activity was monitored by the DPPH (1,1-diphenyl-2-picrylhydrazyl) method whereas inhibition of linoleic acid peroxidation was evaluated using the thiocyanate method. Thiobarbituric acid (TBA) test was used to determine malonaldehyde formation from linoleic acid peroxidation. Free radical scavenging activity increased with increasing concentration levels of T3. T3 exhibited 38.2, 78.6, 92.7 and 96.2% radical scavenging activity at concentrations of 2, 8, 32 and 128 ppm, respectively. At 128 ppm, it was highly effective in inhibiting linoleic acid peroxidation. The activity of T3 evaluated by the thiocyanate method showed low absorbance values indicating a high level of antioxidant activity. All treatments showed similar trends in antioxidant activity when evaluated by both the thiocyanate method and TBA test.

• 산업식품공학
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• 제21권1호
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• pp.49-56
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• 2017

Vegetable seed oils (VSOs) have been extracted and used not only as ingredients in food and as sources of dietary lipids, but also as sources of nutraceuticals used to overcome the various oxidative stresses that contribute to the development of diseases, including cancer and other chronic conditions. The chemical compositions and oxidative stabilities of various VSOs were therefore investigated; samples were stored for 35 d, with each oil having been tested under $O_2$ exposure, sealed from $O_2$ exposure and sealed from $O_2$ exposure while containing $O_2$ scavengers. Oxidative stability was evaluated by peroxide value (POV), p-anisidine value (p-AnV), iodine value (IV), and thiobarbituric acid (TBA) value. Perilla seed and flaxseed oil were mostly composed of linolenic acid (45.5% and 59.7%, respectively), whereas pine seed oil was mostly composed of linoleic acid (48.3%). Meanwhile, camellia seed and olive oils contained 80% oleic acid, which correlated strongly with oxidative stability. The POV, p-AnV, and TBA values were the highest under $O_2$ exposure, and the lowest in the presence of $O_2$ scavengers. These results indicate that VOS oxidative stability depends not only on storage conditions, but on unsaturated fatty acid profiles as well.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.167-173
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• 2004

The aim of this study was to investigate the antioxidant effect of medicinal plants used by diabetic patients. Fourteen medicinal plants were selected and antioxidant activity such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, inhibition effect of linoleic acid autoxidation and low density lipoprotein (LDL) oxidation, thiobarbituric acid (TBA) value were measured. The Cornus officinalis had DPPH radical scavenging activity of 84.79%, which was higher than the 78.79% for $\alpha$-tocopherol. Rosa rugosa Thunberg, Pueraria thundergiana Bentham, Artemisia princeps var. orientalis and Sasamorpha purpurascens Nakai also had high values. Extracts with higher DPPH radical scavenging activities had higher total phenol concentrations, and positive correlations between these parameters were found. Inhibitory activities of linoleic acid autoxidation, LDL oxidation and TBA value, used as indices of oxidative stress, were observed in most of the selected medicinal plants. The highest inhibitory activity for TBA value was observed in the extract of Pueraria thundergiana Bentham. Rosa rugosa Thunberg (75.50 %), Sasamorpha purpurascens Nakai (74.00 %), and Cornus officinalis (73.00 %) all had high antioxidant activity against linoleic acid autoxidation, similar to that of $\alpha$-tocopherol. The same 3 plants also had high in inhibitory activity against LDL oxidation. Therefore, we demonstrated that medicinal plants used as folk remedy by diabetic patients had antioxidant activity. Especially, Rosa rugosa Thunberg, Cornus officinalis, Pueraria thundergiana Bentham, Arlemisia princeps var. orientalis, and Sasamorpha purpurascens Nakai had high phenol concentrations which resulted in high values for DPPH radical scavenging. These same plants exhibited high values for inhibitory activities for TBA value, linoleic acid autoxidation and LDL oxidation, indices associated with lipid peroxidation.

• 한국식품위생안전성학회지
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• 제2권1호
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• pp.15-20
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• 1987

효모의 항산화작용을 알아보기 위하여 IFO 효모, 간장에서 분리한 효모, 막걸리에서 분리한 효모 및 당밀에서 분리한 효모를 각각 $1{\times}10^6/ml$로 증식시켜 어유에 접종하여 $30^{\circ}C$에서 배양하면서 POV, TBA-V의 변화를 조사하여 그 항산화력을 검토하였다. 항산화활성은 Saccharomyces rouxii와 Torulopsis etchellsii가 가장 높았고, 막걸리에서 분리한 효모 중에서는 Pichia ohmerii가 가장 높았다. 그리고 당밀에서 분리한 효모중에서는 Candida versatilis가 항산화작용이 높았다.

• 동아시아식생활학회지
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• 제20권1호
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• pp.69-76
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• 2010

This study was performed to examine the effects of salt addition level on changes in the physicochemical properties and color values of salted shrimp during fermentation. Fresh shrimp were salted with different concentrations (8, 18, 28%) of Chunil salt and fermented at $20^{\circ}C$ for 160 days. In the 8% salted shrimp treatment, volatile basic nitrogen (VBN), amino nitrogen (AN), and trimethylamine (TMA) contents rapidly increased during the fermentation period, while in the 18 and 28% salt groups these increases were reduced throughout the 160 days of fermentation. Thiobarbituric acid (TBA) values increased rapidly for 120 days of fermentation and then decreased. The thiobarbituric acid values of the 18, and 28% salted and fermented shrimp groups were lower than the that of the 8% group. In addition, Hunter's color L, a, and b values decreased as the fermentation period increased.

• 한국식품영양과학회지
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• 제39권6호
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• pp.853-858
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• 2010

은어의 수분 함량은 72.5%, 지방 함량은 5.3%, 회분 함량은 1.1%였다. 은어 지방 중에 단일 불포화지방산은 34.0%였다. 그중 oleic acid가 21.1%, palmitoleic acid가 7.8%였다. 다가 불포화지방산은 28.2%였는데, 그중 DHA가 12.1%, linoleic acid가 8.1%, EPA가 5.7%였다. 통째인 은어를 12일 동안 냉장($2^{\circ}C$) 보관하며 TBA 값과 PV를 측정한 결과, ascorbic acid를 처리한 군과 진공포장한 군이 대조군과 비교하여 유의적인 차이가 없었다(p>0.05). FFA는 12일 동안 세 그룹간의 유의적인 차이가 없었다(p>0.05). 잘게 다진 상태의 은어를 12일 동안 냉장($2^{\circ}C$) 보관하면서 TBA와 PV를 측정한 결과, ascorbic acid를 처리한 군과 진공포장한 군이 대조군에 비하여 지방산화 정도가 유의적으로 낮았다(p<0.05). 이러한 연구 결과로 볼 때, 은어가 불포화지방산과 DHA와 EPA의 좋은 급원 식품이며, ascorbic acid 처리와 진공포장이 은어 지방의 산화를 억제하는데 도움이 될 것으로 판단된다.

• 한국식품위생안전성학회지
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• 제26권3호
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• pp.209-213
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• 2011

육류를 원료로 하여 레토르트 포장한 4개 볶음밥 제품의 유통기한을 설정하고자 6개월 동안 15, 25, 35$^{\circ}C$의 온도에서 저장하면서 이화학적, 미생물학적, 관능적 특성을 측정하였다. 본 연구결과에 따라 각각의 온도에서 시료의 TBA가, 산가, pH를 측정한 결과 TBA가는 저장기간의 경과 및 저장온도의 증가에 따라 유의적으로 증가하였으나 산가 및 pH는 저장기간 및 저장온도에 따른 유의적 변화를 나타내지 않았다. 저장기간 동안 총균수, 내열성 세균, Bacillus cereus는 모두 음성으로 4개 볶음밥 제품은 미생물학적으로 안전한 것으로 판단되었다. 관능검사는 색상, 풍미, 조직감 및 외관을 7점 척도법으로 평가한 결과 저장기간이 증가하고 저장온도가 높을수록 관능품위도 감소하였으나, 모두 한계점 4점 이상의 평가를 받아 유통기한 동안 상품적 가치를 유지하는 것으로 나타났다. TBA가를 품질지표로 설정하고 Arrhenius식을 이용하여 계산된 활성화에너지를 이용함으로써 유통기한을 산출한 결과, 상온에서 쇠고기 볶음밥은 1,408일 (46개월), 햄볶음밥은 1,353일 (44개월), 치킨 카레볶음밥은 1,164일 (38개월), 베이컨 참치볶음밥은 1,182일 (39개월)로 나타났다. 결론적으로 볶음밥 시료 모두 상온에서 3년 (36개월) 이상 유통이 가능한 것으로 예측되었다.