• 한국축산식품학회지
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• 제34권4호
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• pp.533-542
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• 2014

This study was performed to investigate the effects of lemon balm (Melissa officinalis L.) on various quality and antioxidant activity of hamburger patties. Lemon balm extract (LBE) showed the highest amount of total polyphenol (801.00 mg TAE/g DW) and flavonoids (65.05 mg RA/g DW). The $IC_{50}$ value of DPPH hydroxyl scavenging of LBE was $132{\mu}g/mL$. The hamburger patties were prepared by 0% (N), 0.1% (L1), 0.5% (L2), and 1.0% (L3) of the lemon balm powder. The addition of lemon balm powder increased the chewiness value, but did not affect the hardness, cohesiveness, and springiness values. Lemon balm powder had positive effects on sensory evaluation of patties. The pH of all patties decreased with longer storage period. 2-Thiobarbituric acid value, volatile basic nitrogen content, and the total microbial counts of hamburger patties in the L3 group were lower, compared to those of the normal (N group). In conclusion, the L3 group had significantly delayed lipid peroxidation compared to other treatment groups. However, the addition of lemon balm powder into patties showed no significantly influence on proximate composition, calorie contents, water holding capacity and cooking loss of patties. Therefore, lemon balm might be a useful natural antioxidant additive in meat products.

• 동아시아식생활학회지
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• 제25권1호
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• pp.146-152
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• 2015

Seasoned laver is the highest consumed item among processed laver foods. However, it easily undergoes quality deterioration during processing and storage by lipid oxidation. The purpose of this study was to develop onion seasoned laver with strengthened functional properties through evaluation of storage characteristics. Proximate composition, color index, acid value, thiobarbituric acid (TBA) production, and sensory evaluation of seasoned laver with 0, 15 and 30% onion powder were analyzed during storage periods of 0, 12 and 24 weeks. The lightness, redness, and yellowness of 30% onion seasoned laver significantly increased according to storage period. The acid value and TBA production significantly increased in control laver without onion powder, with no significant difference in 30% onion seasoned laver according to storage period. Sensory preference of onion seasoned laver was better than that of control laver in terms of taste, texture, and overall acceptability. To sum up these results, seasoned laver with 30% onion powder showed superior color degree, acid value, TBA production and sensory preference in proportion to added amount.

• 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.

• 한국응용과학기술학회지
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• 제3권2호
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• pp.1-8
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• 1986

Pteridium sp.의 농축추출액(濃縮抽出液)을 흰쥐에게 7주간(週間) 주입(注入)하여 혈청지질(血淸脂質)과 지질과산물(脂質過酸物) 및 간조직지질과산물(肝組織脂質過酸化物)의 변화(變化)를 분석(分析)하여 다음의 결과(結果)를 득(得)했다. 7주(週)의 혈청중성지방양(血淸中性脂肪量)은 비교군(比較群)이나, 제(第)3주(週)의 1, 2 군(群)의 그것보다 크게 많이 증가(增加)했다. 혈청체난지방(血淸遞難脂肪) 및 혈청주산화물(血淸週酸化物)(T-BA 치(値))양(量)은 각군별(各群別) 및 3주(週), 7주(週) 연령간(年令間)에 별(別) 변화차(變化差)가 없었다. 간조치(肝組熾)의 지질주산화물(脂質週酸化物)(TBA) 7주연령(週年令)이 3주(週)에 비(比)하여 크게 증가(增加)하였다. 단(但), 1, 2 군간(群間)의 차(差)는 크지 않았다. 여기서 이 추출물(抽出物) 또는 그 식품(食品)의 섭취(攝取)가 주량(週量)으로 장기간(長期間) 계속되지 않는 한(限) 생체(生體) 미치는 영향은 거의 없는 것으로 사료(思料)됨

• 한국식생활문화학회지
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• 제21권5호
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• pp.541-549
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• 2006

The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Sea tangle powder(STP). The cookies were at $30^{\circ}C$ for 45 days. The 3% STP had higher pH value compared to the other groups and control. As more STP was added, the L-value and b-value decreased, and the a-value increased for the color values. The results of sensory evaluation and acceptance test showed that the cookies with 3% STP was significantly more preferable in overall acceptability than the others. The acid value, peroxide value, and thiobarbituric acid value were lower in cookies with 3% and 6% STP than in those cookies made 9% STP and the control cookies.

• Asian-Australasian Journal of Animal Sciences
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• 제30권8호
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• pp.1168-1174
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• 2017

Objective: The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm $KNO_3$) on the volatile compounds and some other properties of pastırma. Methods: Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction. Results: Nitrate level had a significant effect on pH value (p<0.05) and a very significant effect on TBARS value (p<0.01). No significant differences were determined in terms of $a_w$ value, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05) or a very significant (p<0.01) effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05). While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate. Conclusion: The use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds.

• Applied Biological Chemistry
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• 제34권1호
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• pp.8-13
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• 1991

자동 산화된 지방질이 효소 활성에 미치는 영향을 알아보기 위하여 각기 다른 수분활성도하에서 산화시킨 모델 시료에 대하여 산화 정도를 측정하고 분리된 단백질의 용해도 및 효소 활성도를 분석한 결과 산화가 진행되면서 과산화물가와 thiobarbituric acid(TBA)가는 증가한 반면 단백질의 용해도는 감소되고 호소 활성은 수분활성도가 높을수록 크게 감소되었다.

• 한국축산식품학회지
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• 제32권4호
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• pp.467-475
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• 2012

본 연구는 녹차 추출물의 첨가 수준(0 ppm, 400 ppm, 800 ppm 및 1,200 ppm)이 김치 발효 소시지의 젖산균, 산화안정성 및 향기에 미치는 영향을 구명하고자 실시하였다. 시료는 $24^{\circ}C/RH$ 89%에서 pH 4.9까지(17시간) 발효시킨 후 $10^{\circ}C/RH$ 75-80%에서 6일간 건조시켰다. 젖산균수와 pH는 최종 6일째에 각각 7.5-7.7 Log CFU/g sausage 및 4.30-4.33이었으며, 녹차 추출물의 첨가 수준에 따른 차이가 없었다. TBARS(2-thiobarbituric acid reactive substances) 함량은 첨가 수준이 증가함에 따라 현저하게 억제되었다. 명도($L^*$)와 적색도($a^*$)는 녹차 추출물의 첨가에 의해 숙성 중 감소되었으며, 황색도($b^*$)는 증가되었다. 전자코(electronic nose)에 의한 향기 패턴은 첨가구들과 대조구간에 뚜렷한 차이를 보였다. 따라서 녹차 추출물의 첨가 수준의 증가는 김치 발효 소시지의 지방산화 안정성을 향상시켰다. 또한 첨가 수준과 관계 없이 녹차 추출물은 색깔 안정성을 저하시키고, 젖산균의 생장에 영향을 미치지 못하였으나, 향기를 변화시켰다.

• 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.

• 농업과학연구
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• 제17권1호
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• pp.52-64
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• 1990

식물체로부터 유용한 천연항산화제를 검색코저 갈근 중의 항산화성분을 추출하여 silica gel column chromagography, TLC, HPLC로 분리동정한 후 가장 항산화능이 강한 성분을 IR 및 GC-MS로 확인하고 항산화성분을 수종의 유지에 첨가하여 그 항산화 효과를 검토하였다. 갈근 분말로부터 4단계의 용매 추출에 의하여 얻어진 추출물의 수율은 2.54%이였고 linoleic acid기질에 대하여 0.1% 첨가하였을 때 ${\delta}$-tocopherol 100 ppm 첨가구와 비슷한 항산화효과를 나타내었으며 갈근 중에 가장 강한 항산화성분은 puerarin으로 확인 동정되었다. 돈지에 대하여 puerarin의 항산화효과는 ${\delta}$-tocopherol 보다 강하였고 ${\delta}$-tocopherol 보다 약하였다. 또한 식용유지에 puerarin을 100 ppm 농도로 첨가하여 $145^{\circ}C$에서 가열처리 하였을 때 산가의 측정에 의한 항산화효과는 대두유에서 가장 낮았고 돈지에서 가장 높았으며 Co.value TBA value, anisidine value의 측정에 의한 항산화효과는 팝유에서 가장 높았으며 대두유, 면실유에서는 거의 인정되지 않았다.