• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.193-201
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• 2003

The purpose of this study was to investigate the effects of onion juice addition on the lipid oxidation of tuna spread. The tuna spread was stored at $4{\pm}1^{\circ}C$ for 49 days. The results of this study were as follows: Lipid oxidation in samples was measured by AV, POV and TBA value. AV and TBA value of the samples treated with 15% and 30% onion juice were lower than those treated with 5% and 45% onion juice. POV of samples treated with onion juice were lower than control group. Lightness of sample treated with onion juice was higher than control group. The score of overall quality in sensory evaluation was the highest in the sample treated with 15% onion juice.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.185-190
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• 2005

Perilla oil was measured on hygiene state and quality change for oil press condition. All sample .was commercially salted perilla oil, and was tested standard items. The result showed violative rate of $23.1\%$, and violative items were acid value and iodine value. Relationship between D.B.I. and iodine value was 0.78, so that unsuitability of iodine value should be caused of oxidation factor. But acid value was not relationship comparatively. The quality change appeared very small by roasting conditions, but quality of perilla seed gaye many influence on quality of oil. Therefore use of fresh perilla seed is a matter of great importance to quality of perilla oil. Perilla oil was demanded many attention on Quality management for stage and sold period because of high possibility of quality change.

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.209-213
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• 2011

Physicochemical, microbiological and sensory characteristics were determined during storage at 15, 25, and 35$^{\circ}C$ for six months to predict shelf-life of four fried rice retort dishes. Thiobarbituric acid (TBA) values were increased significantly and pH and acid values did not show any significant differences. Microbiological contamination levels were estimated as safe. Sensory evaluation were tested over 4 points during storage period. It maintained the commercial value during the shelf-life. TBA value as an effective quality indicator was used to estimate shelf-life with Arrhenius equation. The estimated shelf-life were 1,408 days (46 months) for beef fried rice, 1,353 days (44 months) for Ham fried rice, 1,164 (38 months) days for chicken curry fried rice and 1,182 (39 months) days for bacon tuna fried rice. In conclusion, shelf-life of all four fried rice dishes was predicted as longer than three years (36 months) at room temperature.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.933-940
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• 2015

The objective of this study was to determine quality changes in seed germination rates and lipid components in Japonica and Tongil (indica/japonica) type brown rices with different tocol composition during storage. Moisture content, seed germination rate, crude lipid content, fat acidity, tocol content, free fatty acid composition of brown rice and pH of milled rice were measured to evaluate their quality after storage. Seed germination rates of stored Japonica and Tongil type brown rices were decreased by 22.4% and 59.7%, respectively, after 8 weeks of storage. The fat acidity of Japonica rice was significantly (p<0.05) higher than that of Tongil type brown rices after storage. The major tocol homologue of Tongil type was ${\gamma}-tocotrienol$, whereas, major tocol homologues of Japonica brown rices were ${\alpha}-tocopherol$ and ${\alpha}-tocotrienol$ throughout the entire storage period.

• Journal of Nutrition and Health
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• v.13 no.1
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• pp.65-69
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• 1980

When the Hair-tail was dried in the direct sunlight, the changes of acid value, TBA value, peroxide value and fatty acid composition of its muscle were observed. The results of the observation were as follows: 1) Total content of the lipid in the fresh Hair-tai1 was 9.91%, that of saturated fatty acid was 43.3%, and that of unsaturated fatty acid was 56.7%. The TBA value, the peroxide value and acid value were slowly increased until the 4th week, then were somewhat quickly increased in the 5th week. 2) The analysis of the fatty acid composition of the fresh Hair-tail lipid by meas of G.L.C method showed the order of the content quantities such as $C_{18}\;:\;1(44.3%),$ $C_{16}(29.22%),$ $C_{16}\;:\;1(11.3%),$ $C_{14}(6.6%),$ $C_{18}(5.4%),$ $C_{17}(2%),$ $C_{17}\;:\;1(1.1%),$ $C_{18}(2%),$ were found to be a trace. 3) The content of the unsaturated fatty acid was shown to be decreased while the level of the saturated fatty acid was increased during the sun drying.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.451-458
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• 2005

For the storaging and frying stability in soybean oil, the kind of treating antioxidants were mixed tocopherol and phosphatidyl choline(PC), phosphatidyl ethanolamine(PE), phosphatidyl inpsitol(PI), phosphatidyl serine(PS), phosphatidic acid(PA), phosphatidyl glycerol(PG), treating amounts were 0.03%, 0.05%(w/w), respectively. Acid value(AV), peroxide value(POV) and oxidative stability index(OSI) were determined during storage period at $50^{\circ}C$ in soybean oil. Antioxidation effect at frying condition was determined through changes of smoke point. The antioxidation effect according to AV change was $PA>PC>PI{\geq}PG>PS{\geq}PE$, preventing effect about POV change was PA>PG>PC>PS>PE>PI and preventing effect about OSI decreasing was PI>PC>PA>PG>PS>PE. At the result, antioxidation effect of individual phospholipid components in soybean oil was appeared different result according to determination code. Determination result of preventing effect of SP decreasing according to frying at $180^{\circ}C$ during 20 hours was PA>PC>PG>PE>PI>PS. But treating effect of mixed tocopherol in preventing effect about AV, POV was not. In the case of storage at $50^{\circ}C$ in soybean oil, mixed tocopherol was affected as a kind of pro-oxidant. In OSI had some antioxidation effect, preventing effect of SP decreasing had not. Treatment of mixed tocopherol in soybean oil was undesirable as frying oil.

• Journal of Nutrition and Health
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• v.20 no.6
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• pp.395-404
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• 1987

A nutritional quality and rancidity of marketed korean traditional foods were assessed. That is, basic chemical analysis were done in Galbi-tang, Sullung-tang, Pibimbap, Pulkogi and Naeng Myon. Ca and P for the Galbi-tang and Sulung-tang and vitamin C for the Pibimbap were analyzed. Chemical analysis were done in Gangjung 4, Sanja 1, Parksan 6, Yoomilkwa, 4 out of korean traditional cookies. Amounts of energy and protein in Galbi -tang and protein and Ca in Sullung -tang are more than the recommended allowance at ta meal. Amounts of Ca in Galbi-tang and energy in SUllung-tang are less than the recommended . The amounts of energy and protein in Pibimbap, Pullkigi and Naeng Myon Except protein in Pullkogi are short of the recommended at a meal. And amounts of vitamin C in Pibimbap are short of the recommended, too. The content of carbohydrate in Korean traditional cookies is the highest one comparing to others. Contents of crude fat in Gangjung Parksan and Dasik which are made up of sesame, black sesame and pine nuts are higher than that of other Korean traditional cookies. Acid value and peroxide value in all Gangjung, Yoomilkwan and Sanja except the peroxide value in one Sanja product, are not in the excess of standard of peroxide value and acid value. The standard are 600meq/kg and 3 for peroxide value and acid value respectively in oil treated foods.

• Food Science and Preservation
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• v.16 no.2
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• pp.155-159
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• 2009

Physicochemical properties of sponge cakes prepared using various amounts of rosemary powder were evaluated. Rosemary powder was used at 0, 0.1, 0.3, 0.5, and 0.7%(w/w). The second-stage specific densities of batter increased from 0.49 to 0.54 as the amount of rosemary powder rose from 0% to 0.7%(w/w). All specific densities were within the normal range. The pH of sponge cake batters increased as rosemary powder proportion rose, with statistical significance(p<0.05). The moisture contents of cake showed no difference on the first day but significantly decreased to 38.5-39.7% after 3 days. The acid values and peroxide values fell as the proportion of rosemary powder increased. With rising rosemary powder level, antioxidative capacity increased but physiological properties were not affected in the range of rosemary powder concentrations used in this study.

• Clean Technology
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• v.19 no.3
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• pp.313-319
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• 2013

To produce biodiesel efficiently from fish oil containing 4% free fatty acid, esterification and trans-esterification were carried out with Vietnam catfish oil, which was kindly provided from GS-bio company. Heterogeneous solid acid catalysts such as Amberlyst-15 and Amberlyst BD-20 and sulfuric acid as homogeneous acid catalyst were used for the esterification of free fatty acids in the fish oil. Sulfuric acid showed the highest removal efficiency of free fatty acid and the shortest reaction time among three acid catalysts. The base catalysts for trans-esterification such as KOH, $NaOCH_3$ and NaOH were compared with each other and KOH was determined to be the best transesterification catalyst. Some solid material, which assumed to be saponified product from glycerol and biodiesel, were observed to form in the fish oil biodiesel when using $NaOCH_3$ and NaOH as the transesterification catalyst. The initial acid value of fish oil was proven to have a negative effect on biodiesel conversion. Of the three catalysts, KOH catalyst transesterification was shown to have high content of FAME and the optimal ratio of methanol/oil ratio was identified to be 9:1.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1400-1406
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• 2014

This study investigated the quality characteristics of sea salt coated with coffee oil (SCO). Three-year-old salt was used after drying in an oven at $105^{\circ}C$ for 2 hours. Product A was composed of 100 g of sea salt and 8 g of coffee oil, product B was 100 g of sea salt and 16 g of coffee oil, and product C was 100 g of sea salt, 8 g of coffee oil, and 0.3 g of shell powder. The moisture content, ash content, color, peroxide value, acid value, and sensory evaluation of sea salt coated with coffee oil were determined monthly during 5 months of storage at room temperature. The contents of moisture and ash of SCO were 2~3% and 81~83%, respectively, but not significantly different during the storage period. Calcium content of product C was higher than that of product A or B. Coffee flavor in all SCO products was retained for 3 months. Hunter L, a, and b color values in SCO decreased with increasing storage period. However, redness and yellowness of product B were higher than those of other products. The peroxide and acid values of products A and C were lower than those of product B during storage period. Sensory evaluation during the storage period showed that quality of product A and C was maintained for 4 months, whereas product B was preserved for 3 months.