• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.514-520
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• 2006

The quality characteristics of doenjang which contained Astragalus membranaceus water extracts were investigated in this study. The contents of moisture, crude protein, and crude fat were not significantly different in the doenjang which contained Astragalus membranaceus water extracts. The crude ash content was significantly higher in the doenjang which contained Astragalus membranaceus water extracts. The doenjang which contained Astragalus membranaceus water extracts showed higher a-value. Antioxidative activity was evaluated by using the thiobarbituric acid reaction products assay and peroxide value. Antioxidative activity and hydrogen donating activity were increased in doenjang which contained Astragalus membranaceus water extracts. Doenjang which contained Astragalus membranaceus water extracts showed no differences with traditional doenjang in sensory profiles of taste, color, flavor, and overall quality. These result showed the applicability and higher quality of doenjang which contained Astragalus membranaceus water extracts.

• International journal of advanced smart convergence
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• 제8권2호
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• pp.68-76
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• 2019

In this study, we propose a squid jeotgal, Korean fermented seafood, supplement with different soy isoflavones supplements, followed by fermentation for different time intervals at $4^{\circ}C$ to increase the antioxidant activity and improve the food value. In the first month, fermented jeotgals with at lowconcentration ($2mg\;g^{-1}$) of added soy isoflavones showed a significant increase in the activity of up to 55%, whereas, at high concentration ($10mg\;g^{-1}$), the activity almost doubled compared to that of the sample without isoflavones. Moreover, the squid enriched with isoflavones also exhibited significantly decreased total volatile base nitrogen, thiobarbituric acid reactive substances, and biogenic amines, indicative of higher inhibition of the formation of these substances. The changes in the microbial profile were also evaluated. This use of soy isoflavanones as an additive could aid in improving the nutritional value of fermented seafood to reduce the incidence of age-related and chronic disorders.

• Asian-Australasian Journal of Animal Sciences
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• 제18권11호
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• pp.1646-1654
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• 2005

The present study was carried out to develop cholesterol-reduced and gamma linolenic acid (GLA)-added butter and to examine the changes in chemical and sensory properties, and cholesterol lowering effect of GLA addition. The cholesterol removal rate reached 93.2% by $\beta$-cyclodextrin in butter before GLA addition. The thiobarbituric acid value of cholesterol-reduced and GLA-added butter increased slowly up to 4 week and plauteaued thereafter. TBA value was significantly increased with 2% GLA addition, compared with no GLA addition. The production of short-chain free fatty acids (FFA) increased with storage in all treatments. From 4 weeks storage, the amount of short-chain FFA in 2% GLA-added group was significantly higher than those in other groups. Among sensory characteristics, color, greasiness and overall acceptability were mostly affected by GLA addition, however, the rancidity value of 2% GLA addition was significantly different from those of control and GLA-unadded and cholesterol-reduced butter at 0, 6 and 8 week storage. Among groups, no difference was found in texture in all storage periods. The smallest increase of total blood cholesterol in rats was found in the group fed 2% GLA-added and cholesterol-reduced butter for 8 week, compared with that in controls. The present results showed the possibility of cholesterol-reduced and GLA-added butter development without much difference in chemical, rheological and sensory properties, and indicated a slow increase effect on blood total cholesterol in rats.

• 한국축산식품학회지
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• 제43권6호
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• pp.1170-1182
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• 2023

The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO₂ (CHT) and chitosan+TiO₂+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4℃). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO₂+30% O₂+30% N₂) and stored at 4℃ for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were not significant. The highest mean pH value was determined in the control group. As the storage time increased, the thiobarbituric acid reactive substances value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The total volatile basic nitrogen (TVB-N) level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application×storage period interaction had a significant effect on all color parameters (p<0.01). At the end of storage, the highest CIE L* was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment.

• Food Science and Biotechnology
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• 제17권4호
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• pp.809-813
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• 2008

The objective of this study was to determine storage stability and antioxidant effect of T1, ascorbic acid (0.6%); T2, ethanol extracts of Bacillus polyfermenticus (5%); T3, mixture with ascorbic acid (0.3%), and ethanol extracts of B. polyfermenticus (2.5%) during the storage period. The pH of sausage decreased constantly during storage (p<0.05). Thiobarbituric acid reaction substance (TBA) values were lower in all treated samples compared to the control (p<0.05). Longer storage periods resulted in higher TBA values (p<0.05). Volatile basic nitrogen (VBN) value in T1, T2, and T3 were significantly lower than control (p<0.05). The $L^*$ value of T1, T2, and T3 had higher than control. The $a^*$ value of T2 was significantly lower than control, T1, and T3 during storage period (p<0.05). The $b^*$ value of T2 had significantly higher compared to the other sausage samples during storage period (p<0.05). Total microbial counts in the sausages samples significantly increased as storage period increased (p<0.05). Further studies are needed to develop various meat products to extend the storage stability using B. polyfermenticus SCD.

• 한국식품과학회지
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• 제32권1호
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• pp.187-191
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• 2000

식염농도를 각각 3, 8, 18, 30%로 달리한 생새우를 $20{\circ}C$에서 발효시켰을 때 발효시간에 따른 품질변화를 조사하였다. 새우젓 발효 중 이화학적 특성변화 중 아미노태 질소는 발효기간에 따라 증가하였고 염농도가 낮을수록 초기 증가속도가 높았으며, 발효기간 전반에 걸쳐 낮은 염농도에서 높은 값을 보였다. VBN은 염농도 3% 및 8%에서 초기에 급격히 증가하다가 감소하여 6주 발효 후부터는 비슷한 수준을 유지하였고 염농도 18%와 30%에서는 발효기간 전반에 걸쳐 낮은 값을 보였다. TBA는 발효초기에 급격히 감소하다가 4{\sim}6주 발효 후부터 다소 증가하다가 감소하는 경향을 보였고 염농도가 낮을수록 큰 값을 보였다. 과산화물 가는 염농도 8% 이상에서는 3주 발효 후 급격하게 증가하였다가 4주에서 최대치를 보였고 이후 감소하는 경향을 보였으며 최대 과산화물가는 염농도가 높을수록 높은 값을 보였다. 반면에 영농도 3%의 경우는 서서히 증가하기 시작하여 10주 발효 후 최대값을 보이다가 감소하였다.

• 한국식품조리과학회지
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• 제32권6호
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• pp.716-723
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• 2016

Purpose: This study was conducted to improve the quality characteristics of pork intestine through different pretreatment processes. Methods: We washed pork intestine by both physical (tap water, UV, and sonication) and chemical methods (alcohol, acetic acid, flour and NaCl) as pretreatment process. The physicochemical (pH, color, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS)) and microbial properties of pre-treated pork small intestine were evaluated. Results: The nature of the pretreatment method influenced the pH value of pork small intestine. The acetic acid treatment resulted in the lowest pH value. In physical method, the color value and the number of microorganism were significantly affected by sonication as compared to other treatments. TBARS value of pork small intestine after all the treatments was lower than the control. However, VBN exhibited no significant differences in its value irrespective of the nature of treatment. Appearance and control exhibited lowest value in response to sonication treatment. However, off-flavor and overall acceptability were higher in sonication treatment than other treatments. In chemical method involving NaCl and flour treatments, lightness and redness were lower than other treatments. Lowest VBN and TBARS values were noted in alcohol and acetic acid treatmentsand no growth of E. coli and coliform bacteria was observed. The other treatments resulted in lower values of VBN, TBARS, and microbial counts than the control. Appearance and color value after alcohol, acetic acid, and flour treatment were lower than the control and NaCl treatment. Off-flavor and overall acceptability of by-product after alcohol, flour, and NaCl treatments were higher than the control and acetic acid treatment. Conclusion: Overall, we present NaCl treatment and sonication treatment in the form of a combination pretreatment method as the optimal condition for processing pork intestine.

• 한국식품과학회지
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• 제34권3호
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• pp.524-528
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• 2002

지방질 식품에 대한 천연항산화제로서 포도씨의 항산화력을 비교하기 위해 용매를 달리하여 추출하고, 그 추출물을 동결건조하여 건조수율, 페놀함량, 일반성분 및 항산화 효과를 측정하였다. 건조수율과 총 페놀함량은 70%(v/v) 에탄올을 용매로 하여 가열조건에서 추출하였을 때 각각 4.3%와 51%로 가장 높은 결과를 나타내었으며 일반성분함량은 섬유질이 가장 높았고 회분과 단백질 및 조지방이 3% 내외로 함유되어 있었다. 70% 에탄올 포도씨 추출물(GSE)과 기존 항산화제인 ascorbic acid, ${\alpha}-tocopherol$ 및 BHT 들과의 항산화 효과를 비교하였을 때 산가, 과산화물가, TBARS에서 GSE가 가장 높은 항산화활성을 보였고 DPPH에서의 전자공여능도 95% 정도의 높은 항산화활성을 나타내었다.

• 한국식품영양학회지
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• 제26권3호
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• pp.453-458
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• 2013

본 연구에서는 매실의 첨가에 따른 돼지막창의 품질특성 변화를 확인하였다. 가열하지 않은 막창(생막창)과 $100^{\circ}C$에서 10분 동안 가열한 막창(가열막창)의 pH는 매실의 첨가에 따라 낮아졌다. L값과 a값은 생막창과 가열막창 모두 저장기간에 따른 변화는 미미한 것으로 확인되었다. 생막창의 b값은 저장 초기에는 매실의 첨가에 따른 상승이 확연하였으나, 저장기간이 지속됨에 따라 그 차이가 점점 줄어들었다. 가열막창의 b값은 매실의 첨가에 따른 b값이 약간 낮아졌으며, 저장기간에 따라 약간 감소하는 경향을 나타내었다. ${\delta}T$ 값은 생막창과 가열막창 모두 L값과 거의 유사한 패턴을 보였다. 생막창과 가열막창 모두에서 TBA가는 매실의 첨가농도에 비례하여 유의적으로 낮아졌으며, 매실 5% 첨가구와 10% 첨가구는 거의 TBA가에서 차이가 없었다는 것으로 확인되었다. VBN가는 매실을 첨가할 경우 생막창과 가열막창 모두에서 VBN의 증가속도는 대조구에 비해서 낮은 것으로 확인되었다. 저장 6일째부터 매실의 첨가농도에 비례하여 VBN가가 낮아졌으며, 매실을 5% 첨가할 경우 저장을 4일 이상 지연시킬 수 있는 것으로 확인되었다.

• 한국환경과학회지
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• 제17권10호
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• pp.1139-1146
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• 2008

To investigate the functional properties and the antioxidant effect of pine needle(Pinus densiflora), the pine needle extract was obtained with methanol and its functionality was measured by spectrophotometric method, and the antioxidant experiment on soybean oil was carried out by the active oxygen method. The extraction yield of pine needle with 99% methanol was about 19%, the total flavonoid content of the pine needle-methanol extract was 11.32 mg/g on dry basis and the superoxide dismutase-like activity was 94.3%. The nitrite scavenging ability of the extract was pH dependent with the values of 77.44% at pH 1.2, 48.45% at pH 3.0 and 11.04% at pH 6.0, respectively. The peroxide value was 92.6 meq/kg at 5% dosage, 138.4 meq/kg at 2% dosage of the extract on 8 oxidation days. The period of the peroxide value to be 100 mg/kg was 4.9, 6.3 and 8.5 days at control, 2% and 5% dosage of extract, respectively. And the relative antioxidant effectiveness of the extract was 27.9% and 72.3% increase at 2% and 5% dosage, respectively, compared to control. The thiobarbituric acid value showed few differences within 4 oxidation days, but with the dosage of the extract it fairly decreased with considerable antioxidant effect to control above 4 days.