• 한국식품영양과학회지
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• 제21권4호
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• pp.367-371
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• 1992

양파와 마늘이 산화적 DNA 손상에 미치는 영향을 시험관내에서 $Cu^{2+}$와 phenanthroline에 의해 유리된 TBA반응물을 측정하여 관찰한 결과 양파가 마늘보다 더 강한 TBA반응물 억제효과를 나타냈으며, 양파의 효과는 시료를 가열하여도 변화가 적엇다. 항산화효소인 SOD활성은 마늘에서, catalase와 glutathione peroxidase 활성도는 양파에서 더 높았고, -SH 기는 마늘에서 더 많았다. $Cu^{2+}$와 phenanthroline에 의한 산화적 DNA 손상에 대해 SOD와 catalase는 영향이 적고, glutathione은 영향이 비교적 큰것으로 나타나 양파의 마늘보다 더 큰 DNA손상 억제효과는 항산화 효소나, -SH 기에 의한것이 아니며, 특히 양파에 열을 가해도 DNA손상 억제 효과의 감소가 적은점으로 보아 비교적 고온에서 안정된 물질이 $Cu^{2+}$와 phenanthroline에 의한 DNA손상 억제효과를 나타내는 것으로 사료된다.

• 한국식생활문화학회지
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• 제9권4호
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• pp.335-340
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• 1994

The objective of this study was to determine effects of soybean oil(SO), cottonseed oil(CO) and ricebran oil(RO) on stability and flavor of yackwa. This study consisted of yackwa fried in 3 differnet oils, then stored for 0, 3, 6 weeks in normal wrap at room temp. or vaccum package at $4^{\circ}C$. The moisture, oil contents, Hunter color values(L, 'a' and 'b'), % free fatty acid(FFA), thiobarbituric acid(TBA) value and sensory scores for color, flavor and acceptability were analyzed. The foam height of the oil after frying was also determined. Yackwa fried in RO was more red('a'=11.43) than yackwa fried in SO(10.64) or CO(10.51). TBA value of yackwa showed no difference among frying oils. Yackwa fried in SO showed better acceptability than those fried in CO. Yackwa fried in RO showed similar acceptability to yackwa fried in SO. The % FFA and TBA value of yackwa averaged across oil and package showed increasing tendency during 6 weeks storage.

• 한국식생활문화학회지
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• 제12권1호
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• pp.97-101
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• 1997

To study on the standard food cooking method of perilla seed soup, author analyzed the fatty acids of the soup by gas chromatography, and estimated its appearance, flavor, taste, viscosity, and overall taste by the sensory evaluation. We measured the change of TBA (Thiobarbituric acid) values of the oil from perilla seed soup during the period of storage at $4^{\circ}C$. The results were as follows: 1. The sensory evaluation indicated the best level at the S4 group, the ratio of rice powder to perilla seed was 50 to 40. 2. The most fatty acid of S4 group (perilla seed: 40 g) was linolenic acid. 3. The TBA values of the oil from perilla seed soup increased continuously according to the storage duration at $4^{\circ}C$. According to these results, it was concluded that perilla seed soup would supplement essential fatty acid, linolenic acid.

• Food Science and Biotechnology
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• 제16권5호
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• pp.753-758
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• 2007

This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage ($4^{\circ}C$) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and 10 ppm of $FeCl_3$ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (${\beta}$-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.

• 한국축산식품학회지
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• 제22권4호
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• pp.294-300
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• 2002

본 연구는 국내에서 유통되는 3대 회사의 비엔나, 푸랑크푸르트 및 보일드 소시지를 대상으로 저장 기간 중 이화학적 특성 변화를 조사하여 소시지 제품의 품질개선 및 품질특성 변화를 구명하는 기초자료로 활용코자 시중제품을 구입하여 1$0^{\circ}C$에서 40일간 10일 간격으로 저장하면서 저장 중 품질의 변화를 조사하였다. 수분함량은 50.4~53.4%, 조단백질은 12.3~16.0%, 조지방 22.8~26.5%, 조회분 2.O~2.9%, 탄수화물 6.5~9.8%였다. 조지방에 대한 지방산 조성을 조사한 바 oleic acid의 함량이 가장 높았고 그 다음이 palmitic acid, linoleic acid, stearic acid 순이었다. 한편 주요 아미노산은 glutamic acid와 aspartic acid이었다. 소시지의 아질산염은 3가지 시료에서 모두 식품공전상의 기준치인 0.07g/kg보다 적은 함량을 나타냈다. 저장기간이 길어질수록 저장초기의 관능평점보다 조금씩 낮아지는 반응을 보여 저장기간이 경과할수록 전반적인 기호도는 점차 감소됨을 알 수 있었다. 총균수의 변화는 저장초기에는 <$10^2$cfu/g 이하의 균수를 보였으나 저장기간이 늘어나면서 총균수는 1.9$\times$10~2.9$\times$$10^4$cfu/g까지 증가하였다. TBA가의 변화는 저장초기에 0.25mg/kg에서 저장 40일에는 0.70~0.75mg/kg의 분포를 나타내었다. 한편 VBN 값은 저장초기 5.0~5.3mg%에서 저장기간 40일에는 16.5~8.7mg%의 분포를 나타냈다.

• 대한수의학회지
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• 제45권3호
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• pp.341-350
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• 2005

To assess the antioxidative activity of 12 medicinal plants on lipid peroxidation, twelves traditional medicinal plants extracted with 95% methanol were investigated the antioxidative activity using DPPH, thiocyanate acid method, and thiobarbituric acid (TBA) methods. Out of 12 medicinal plants extracted with methanol, the extraction yields of Sedum kamtschaticum was the highest values (49.46%) among them and Geranicum sibiricum, Saururus chinensis root (R), Agrimonia pilosa leaf (L), Agrimonia pilosa root was the lowest value (9.97%). Radical scavenging effect of the selected traditional medicinal plants extracted from different extract solution were examined by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical method. Antioxidative activity of methanolic extracts was higher than those of ethanol and n-hexane extracts. Scavenging effects in Sedum kamtaschaticum (R) determined by DPPH radical showed the highest among the 12 plants. The antioxidative effects of the first four medicinal plants were similar to those of butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT), but higher than that of tocopherol, which was used as a handled control. Antioxidative effects of each indicated concentration of the methanolic extracts on linoleic acid by thiocyanate method was the highest in Sedum kamtschaticum and followed by Geum japonicum and Agrimonia pilosa and their antioxidative effect were similar to those of BHA, and BHT, but higher than that of tocopherol. Antioxidative effects of the selected medicinal methanolic extract on linoleic acid by thiocyanate acid method were examined for 15 days. Peroxidation of control and tocopherol group occurred on days 5 and 9, respectively, but BHA, BHT, selected medicinal methanolic extract group did not occur until on day 15. Antioxidative effects of the selected medicinal methanolic extract on linoleic acid by TBA method were examined for 15 days. Antioxidative activity was similar to those obtained by thiocyanate acid method.

• 한국가금학회지
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• 제23권4호
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• pp.203-207
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• 1996

This experiment was carried out to find out the effects of packing methods on shelf-life and hy-giene of breast and thigh meats in chicken. The carcass weights were about 1.6 kg per bird, and chilled by air spray method. The breast and thigh meats were packed by either vacuum or atmosphere packing methods. Samples were analyzed at 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. Regardless of packing method. The thiobarbituric acid(TBA) values of thigh meats after 1 wk of storage were higher than those of breast meats. The TBA values of both treatments were increased as storage period extended. In addition, the TBA values of vacuum packed meats were lower than those of atmosphere packed meats. The VBN(volatile basic nitrogen) values, regardless of packing method, at 1 wk of storage were higher than those of breast meats. The VBN contents of breast and thigh meats after 16 wk of storage increased markedly, but failed to show significant difference between the two packaging methods. Total plate counts of breast and thigh meats were increased gradually as storage period extended, and the total plate count of breast meat was higher than that of thigh meat. The coliform bacteria were not detected until 16 wk after storage.

• 한국가금학회지
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• 제24권1호
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• pp.9-15
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• 1997

This experiment was carried out to investigate the effects on shelf-life of chilling and packing methods of cold chicken breast and thigh meats. Deboned chicken breast and thigh meats were packed by either vacuum or atmosphere packing method, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The thiobarbituric acid(TBA) values of all treatments were significantly increased as the storage period extended(P<0.05), however, TBA values of all treatments were remark-ably decreased at 15 days. TBA values of immersion chilled and vacuum-packed thigh meats were increased, but no difference between atmosphere and vacuum-packing methods was found. The volatile basic nitrogen(VBN) values at 1 day of storage were low, but they were increased as the storage period extended. The VBN values at 20 days after storage were from 12.25~19.28 mg %. Total bacterial counts tended to increase in all treatments, however, no significant difference was found in any treatment. Total plate counts of breast meat were higher than those of thigh meat as the storage period extended.

• Preventive Nutrition and Food Science
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• 제7권2호
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• pp.146-150
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• 2002

The purpose of this study was to evaluate the antioxidative potential of Korean wild leafy vegetables in vivo as well as in vitro. Antioxidative activities of Aster scaber and Ligularia fischeri were evaluated against a reference of Spinacia oleracea Forty rats were fed either control diet or respective vegetable diets for four weeks. The level of thiobarbituric acid reactive substances (TBARS) and the activities of catalase and superoxide dismutase (SOD) in liver were compared. The plasma concentrations of total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C) and triglyceride (TG) were also compared. Korean wild leafy vegetables were assayed for $\beta$-carotene, vitamin C and vitamin E and total phenolic compound including flavonoid and thiobarbituric acid (TBA) value using the linoleic acid model system. SOD activity in rats fed Aster scaber was significantly higher(as much as 289%) than those fed Spinacia oleracea. Compared to control animals, the Aster scaber fed animals had significantly lower TC and lower atherogenic index. Compared to Spinacia oleracea, Aster scaber and Ligularia fischeri had vitamin C concentration of 150% and 400%, flavonoid concentrations of 470% and 310%, and phenolic compound concentrations of 326% and 203%, respectively, but tended to have lower $\beta$-carotene and significantly lower vitamin E concentrations. TBA values were only 18% of the control value in Aster scarier and Ligularia fischeri and 41% of the control value in Spinacia oleracea. These results suggest that Aster scaber could have potent antioxidative activity in vivo as well as in vitro and potential vague as a functional food to improve the plasma lipid profiles. Furthermore, phenolic and flavonoid compounds may be a major contributing factor to the antioxidative potential of Korean wild leafy vegetables.

• 한국축산식품학회지
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• 제34권1호
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• pp.40-48
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• 2014

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between $0.220-0.450mg{\cdot}kg^{-1}$, and TBA values of heat processed fermented sausages were in a range of $0.405-0.795mg{\cdot}kg^{-1}$. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.