• Title/Summary/Keyword: 산패도

Search Result 521, Processing Time 0.035 seconds

Factors Affecting Lipid Oxidation Development in High pH Ground Pork (고 pH 돈육 내의 항산화 기작)

  • Whang, Key;Kim, Hyuk-Il;Ha, Young-Duck
    • Korean Journal of Food Science and Technology
    • /
    • v.25 no.5
    • /
    • pp.517-520
    • /
    • 1993
  • As the pH of ground pork increased from 5.0 to 7.0, the corresponding development of 2-thiobarbituric acid reactive substance (TBARS) during storage at $4^{\circ}C$ decreased significantly (p<.001). At the 4th day of refrigerated storage, with the increase in pH of ground pork from 5.0 to 7.0, the release of free iron decreased significantly (p<.05) from 1.50 to .99 ppm. The decrease in free iron content of pH 7 pork well explains the decrease in TBARS absorbances. The fact that the addition of 2% ethylenediamine tetraacetic acid (EDTA) to pH 5 ground pork decreased the oxidative rancidity development (p<.001) strongly supported the above finding that the increased free iron content of pH 5ground pork catalyze the oxidation during storage. The activity of glutathione peroxidase (GPx) at the 4th day of refrigerated storage decreased significantly (p<.05) when the pH of ground pork decreased from 7.0 to 5.0. Both the lower free iron content and the higher activity of GPx were proved to be important factors in controlling the oxidative rancidity of high pH ground pork.

  • PDF

Changes on the Quality of Safflower Seed Products Coated with Edible Films during Storage (가식성 필름 코팅에 따른 홍화씨 가공제품의 품질 변화)

  • Kim Nam-Woo;Ju Eung-Young
    • Food Science and Preservation
    • /
    • v.12 no.1
    • /
    • pp.17-22
    • /
    • 2005
  • This study analyzed the change of physical and chemical characteristics on the safflower seed produce coated edible film. L and a value of safflower seed product coated edible film were slowly increased during storage, while b value decreased. Moisture content were increased during storage. Acid valus welt less increased when edible film was ased. Peroxide values were also increased during storage, but peroxide value in products coated sodium caseinate or k-carraggenan was $50\%$ in the control after 30 days of storage. The value of sensual test was higher in products coated sodium caseinate or k-carraggenan than those of control. Coating with sodium caseinate or k-carraggenan was effective for acidification retardation and quality improvement of safflower seed products.

Physical Properties of Protein Films Containing Green Tea Extract and Its Antioxidant Effect on Fish Paste Products (녹차 추출물을 첨가한 Protein Film의 물성 및 어묵에 대한 산패 억제 효과)

  • 이세희;이명숙;박상규;배동호;하상도;송경빈
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.33 no.6
    • /
    • pp.1063-1067
    • /
    • 2004
  • To elucidate the effect of protein films containing an antioxidant on lipid oxidation of fish paste products during storage, zein and soy protein isolate (SPI) films containing green tea extract were prepared and their physical properties were examined. Tensile strength and elongation of the protein films decreased by the addition of green tea extract compared to the control. Due to the addition of green tea extract, SPI film had an increase in yellowness, but zein film had a decreased yellowness. Wrapping of fried fish paste products by the zein and SPI films containing the antioxidant retarded lipid oxidation at 2 day storage by 3.6 mg MDA/kg sample and 3.6 mg MDA/kg sample, respectively, for instant fish paste compared to the control. For processed fish paste, they decreased the degree of lipid oxidation by 1.6 mg MDA/kg sample and 0.6 mg MDA/kg sample, respectively.

Effect of Garlic Extract Supplementation on Growth Performance, Nutrient Digestibility, Carcass Characteristics and Meat Composition in Broilers (마늘 추출물(Garlic Extract)의 첨가가 육계 생산성, 영양소 소화율, 도체 성상 및 계육 특성에 미치는 영향)

  • Jo, Jong-Kwan;Yoon, Se-Young;Kim, Jin-Su;Kim, Young-Woo;Yun, Ku;Kwon, Il-Kyung;Chae, Byung-Jo
    • Korean Journal of Poultry Science
    • /
    • v.36 no.4
    • /
    • pp.287-292
    • /
    • 2009
  • The objective of the current study was to evaluate the effects of garlic extract (GE) supplementation on growth performance, nutrient digestibility, carcass characteristics and meat composition in broilers. Dietary treatment were control (corn-soy based diet, 0 ppm), and diets added with 100 or 200 ppm GE. Starter and finisher diets were fed from 0 to 3 wk and 4 to 5 wk, respectively. Supplementation of GE had no effect on weight gain, but there was trend towards improvement in growth rate in birds fed diets containing 100 ppm GE during overall period, while birds fed 100 ppm GE had better feed efficiency (p<0.05) than birds fed control diet during finisher period. Birds fed GE had greater (p<0.05) nutrient digestibility of dry matter than birds fed control diet. The TBARS values of breast muscle obtained from birds fed 100 and 200 ppm GE were lower than breast muscle of control birds on day 8 and 12 of storage. The breast muscle of birds fed 200 ppm GE had higher (p<0.05) $L^*$ values than breast muscle of birds fed control and 100 ppm GE diets. The carcass characteristics, meat and bone composition, CIE $a^*$ and $b^*$ values did not differ among the dietary treatments. In conclusion, supplementation of GE enhanced feed efficiency and nutrient digestibility in broilers.

Effects of Levels of D Lite Supplementation on Growth Performance, Nutrient Digestibility, Characteristics and Quality of Meats in Broilers (D Lite의 수준별 첨가가 육계의 사양성적, 영양소 소화율, 도체성상 및 육질에 미치는 영향)

  • Kim, Jin-Soo;Kim, Young-Woo;Kim, Kwang-Hyun;Kwon, Il-Kyung;Chae, Byung-Jo
    • Korean Journal of Poultry Science
    • /
    • v.38 no.1
    • /
    • pp.29-35
    • /
    • 2011
  • An experiment was conducted to investigate the effects of dietary supplementation of a silicate mineral (D Lite) on growth performance, nutrient retention, carcass characteristics and meat quality in broiler chicks. A total of 640 broiler chicks were randomly allotted to four dietary treatments in a randomized complete block design. Each treatment had four replicates comprising 40 broilers in each replicate. Dietary treatments were as follows: control (0% D Lite), and diets supplemented with 0.15%, 0.30% and 0.45% of D Lite. The starter and finisher diets were fed from d 0 to 21 and d 21 to 35, respectively. Body weight gain during starter (p<0.05), finisher (p=0.057) and overall (p<0.001) experimental period and feed intake (p<0.05) during starter period decreased quadratically with increasing dietary D Lite levels. The birds fed 0.15% D Lite showed the greatest (p<0.05) overall weight gain, feed intake and retention of gross energy and calcium. There were no differences (p>0.05) in carcass characteristics, organ weights and breast meat composition. However, as the level of D Lite was increased in the diet there was a linear decrease in the TBARS values of breast meat (p<0.05) at d 12 of storage. These results suggest that D Lite supplementation at the level of 0.15% is shown to be effective in improving performance and nutrient retention in broilers.

Anti-wrinkle Effect of Cambodian Phellinus linteus Extracts (캄보디안 상황버섯 추출물의 주름개선 효과 연구)

  • Cheon, Soon-Ju;Jang, Min-Jung;Jang, Young-Ah;Choi, Eun-Young;Jun, Dong-Ha;Kim, Young-Hun;Cho, Woo-A;Jeong, Yeon-Sook;Kwon, Hyeork-Bum;Kim, Tae-Hoon;Choi, Kyung-Im;Do, Jeong-Ryong;Lee, Chang-Eon;Lee, Jin-Tae
    • Journal of Life Science
    • /
    • v.18 no.12
    • /
    • pp.1718-1721
    • /
    • 2008
  • The skin of human is constantly being exposed to environmental irritants such as ultraviolet, smoke and chemicals. These irritants cause free radicals and reactive oxygen species which leave serious damages on the cells of skin. The water and ethanol extracts of Cambodian Phellinus linteus were investigated for the activities of anti-lipid peroxidation and anti-wrinkle effects to apply as a functional ingredient for cosmetic products. As the result of evaluation of liquid oxidation rate by add $Fe^{2+}$ and $Cu^{2+}$ to Cambodian Phellinus linteus extracts, Cambodian Phellinus linteus ethanol extracts were higher than Cambodian Phellinus linteus water extracts in the chealting ability of $Fe^{2+}$ and $Cu^{2+}$. The Cambodian Phellinus linteus ethanol extracts exhibited that anti-lipid peroxidation higher than butylated hydroxytoluene (BHT) at the concentration of 0.1 mg/ml, 0.5 mg/ml and 1 mg/ml. Cambodian Phellinus linteus water and ethanol extracts showed a higher inhibitory effect on $Fe^{2+}$-induced lipid peroxidation compared to $Cu^{2+}$-induced lipid peroxidation. In the case of anti-wrinkle effect, the elastase inhibition activity of Cambodian Phellinus linteus ethanol extracts was 50.7%, and it is higher than urosolic acid at the concentration of 0.01 mg/ml. Also, in collagenase inhibition activity, Cambodian Phellinus linteus water extract showed low effect, but Cambodian Phellinus linteus ethanol extract was about 50% at a 0.1 mg/ml. concentration. These results proved that Cambodian Phellinus linteus had anti-lipid peroxidation and anti-wrinkle effect. Therefore, Cambodian Phellinus linteus could be useful as an anti-wrinkle cosmetic ingredient.

Antimicrobial Activity and Oxidative Stability of Bamboo Smoke Distillate on Soybean Oil during Storage (죽초액의 항균활성 및 대두유에 대한 산패 억제 효과)

  • Lee, Fan-Zhu;Lee, Byung-Doo;Eun, Jong-Bang
    • Korean Journal of Food Science and Technology
    • /
    • v.38 no.6
    • /
    • pp.816-822
    • /
    • 2006
  • The antimicrobial and antioxidative effect of mechanical bamboo smoke distillate (MBSD) and traditional bamboo smoke distillate (TBSD) were investigated. Antimicrobial activity was demonstrated against all the microorganisms used in this experiment and was the higher in TBSD than in MBSD, with an activity concentration in the range 10-50 ${\mu}m/8$ mm paper disc. At the same concentration the antimicrobial activities of TBSD and MBSD was Gram positive bacteria>gram negative bacteria>Lactotobacillus>yeast. The minimum inhibition concentration (MIC) of BSC was 1.0-7.3${\mu}L/mL$, and the maximum lethal concentration (MLC) was 26.7-116.7 ${\mu}L/mL$. The soybean oil oxidative stability increased with increasing BSD concentration. The induction periods of oil oxidation were 3.75, 4.57 and 12.06 days for the samples with BSD added at 0.1%, 0.5%, and 1.0%, respectively. The RAE in soybean oil with 0.5% BSD was evaluated to be 168.45%, being similar to that of the sample with 0.02% BHT.

Residual Nitrite and Rancidity of Dry Pork Meat Products -A Rancidity and Storability of Home-made Dry Sausage and Dry Ham and Public Taste of Dry Ham- (돈육가공저장식품(豚肉加工貯藏食品)의 Nitrite 잔존량(殘存量)과 지방산패(脂肪酸敗) -가내제조(家內製造)한 Dry Sausage와 Dry Ham의 지방산패(脂肪酸敗) 및 저장성(貯藏性)과 Dry Ham의 기호도에(嗜好度)에 관(關)하여-)

  • Woo, Soon-Ja;Maeng, Young-Sun
    • Korean Journal of Food Science and Technology
    • /
    • v.15 no.1
    • /
    • pp.6-11
    • /
    • 1983
  • The long-term storability of home-made dry sausage and ham in terms of peroxide value and thiobarbituric acid value, the effects of nitrite and NaCl contents on the deterioration of the products and the public acceptance of dry ham were studied. The results of this study are as follows: 1. Because the storability of the dried meat products is mainly affected by the fat rancidity of the fat content, POV of 10 was assumed the critical point of storability. The sample dry sausage used in this experiment has lost its storability within a ripening period of 5 weeks. And dry ham was lost its peculiar relish within 50 days. 2. The variations of the NaCl contents of the dry products were reflected in the ripening process. The correlation coefficient between the variations of the NaCl contents and the decrease in the weight of the dry ham was 0.85. 3. The survey of public taste for dry ham was conducted on 35 college students, who think it a bit tasteful or tasteless account for 66% of the total and those who think it a simple relish account for 60%, thus indicating that the dry ham still remains far away from the dining table.

  • PDF

Studies of Gangjung (4) - Relationship of Acceleration Storage and Room Temperature Storage of Insam (Ginseng) Gangjung - (강정에 관한 연구(4) - 인삼 강정의 가속저장과 실온저장과의 관계 -)

  • Lee, Sook-Kyung;Kim, Youn-Tae
    • Journal of Food Hygiene and Safety
    • /
    • v.18 no.4
    • /
    • pp.218-223
    • /
    • 2003
  • This study was to carried out to estimate the relationship between acceleration storage and room temperature storage of gangjung (control unit) and dried insam gangjung (experiment unit), by acid value and peroxide value. The result were summarized as follows. : 1. Test for acid value of control unit, every 1 hour after acceleration storage is similar to each 7 days after room temperature storage is imilar to each 7.5 days after room temeprature storage. 2. Test for peroxide value of control unit, evry 1 hour after acceleration storage is similar to each 7.5 days after room temperature storage but to test peroxide value of experiment unit, every 1 hour after acceleration storage is imilar to each 7.7 days after room temperature storage. 3. In case of the oxidized flavor, control unit is not detected during storage stability but the experiment unit is detected unit is detected 1 hour ahead of acceleration storage than room temperature storage.

Oxidative Changes in the Ramyon(deep fat fried instant noodles with palm oil) Lipids during Storage (저장중(貯藏中) plam유(油)로 유열처리(油熱處理)한 라면 유지(油脂)의 산패(酸敗))

  • Im, Hong Woo;Choi, Sang Won;Moon, Kwang Deok;Sohn, Tae Hwa
    • Current Research on Agriculture and Life Sciences
    • /
    • v.6
    • /
    • pp.121-127
    • /
    • 1988
  • Ramyon(deep fat fried instant noodle with palm oil) preserved in sunlight, room temp. ($20{\pm}5^{\circ}C$), incubator ($30{\pm}2^{\circ}C$) and corrugated fiber board box to investigate the oxidative changes of the Ramyon lipids. In the study, changes in acid value, peroxide value, carbonyl value, TBA value, fatty acid composition, iodine value and panel test were determined with the lipids extracted from the Ramyon samples in intervals for a period of 20 weeks. Acid value, peroxide value, carbonyl value and TBA value of the Ramyon lipid were increased slightly during the storage in aluminum foil package in the corrugated fiber board box in the dark room. They did not appear the oxidative rancid odor at the end of 20 weeks storage. Acid value, peroxide value, carbonyl value and TBA value of the samples under room temp., incubator slightly during storage, while a sharp increase of those values were noticed with the samples of sunlight. Especially, the TBA value of the Ramyon lipid under sunlight markedly increased within 14 weeks and then decreased. Oxidative rancid odor appeared at the end of 10 weeks storage under sunlight, while it took 18 weeks with the sample stored under room temp. and incubator. During the storage under incubator and sunlight for 18 weeks, the content of oleic, linoleic acid decreased, while palmitic and stearic acid increased. However, only small changes were noticed in iodine value of the samples.

  • PDF