• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.896-901
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• 2007

This study was carried out to investigate the effect of the addition of olive and soybean oil on the color, water holding capacity, cooking loss, increase rate of thickness, decrease rate of diameter, pH, VBN content and TBARS value of ground pork loin during cold storage for 15 days. Ground pork loin were prepared by three types such as ground pork loin containing 20% pork fat (GP-P), ground pork loin containing 20% olive oil (GP-O) and ground pork loin containing 20% soybean oil (GP-S). The $L^{\ast}$ (lightness) and $b^{\ast}$ (yellowness) value of GP-P, GP-O and GP-S were not significantly different during storage, and the $L^{\ast}$, $a^{\ast}$ and $b^{\ast}$ value of GP-P were higher than those of GP-O and GP-S (p<0.05). The water holding capacity tended to increase along with storage period, the water holding capacity of GP-P was higher than that of GP-O and GP-S. Also, the cooking loss of GP-P was lower than that of GP-O and GP-S (p<0.05). The increase rate of thickeness by cooking increased along with storage period, but the decrease rate of diameter was tend to decreased with increase in storage period (p<0.05). The pH of all ground pork loins decreased until storage at 5 days, but increased at 15 days (p<0.05). The VBN content of all ground pork loins increased along with storage period, and the VBN content of GP-P was higher than that of GP-O and GP-S (p<0.05). The TBARS value of all ground pork loins increased along with storage period; also, the VBN content of GP-P was the highest among all ground pork loins and GP-O was the lowest among all ground pork loins (p<0.05).

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.80-96
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• 2006

The purposes of this study were twofold. First, it aimed to develop the olive-oil liaison (Roux). Second, it tried to examine customer perceptions of the olive-oil liaison compared with commonly used butter liaison in hotel restaurants. The theme of the study was derived from the present trend of pursuing healthy food so-called 'well-being'. As a result, the extra virgin olive-oil liaison(Roux) with the optimal ratio of 1.4 : 1 (flour: olive-oil) was developed through repeated sensory tests. The findings also showed that customers prefer products with the olive-oil liaison to products with butter liaison in terms of satisfaction and intention to re-purchase.

• Journal of Life Science
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• v.17 no.7 s.87
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• pp.964-969
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• 2007

This study was carried out to investigate the effects of addition of pork fat, olive oil and soybean oil on the quality and sensory of ground pork meat. The samples consisted of the ground pork meat containing 20% pork fat (GP-P), 20% olive oil (GP-O), and 20% soybean oil (GP-S). The chemical composition, surface color, fatty acid composition, water hold-ing capacity, pH, VBN content and TBARS value were determined for the ground pork meat as the quality characteristics, and the sensory score were also evaluated. The moisture, crude protein, crude fat and crude ash content were not different among the GP-P, GP-O and GP-S. The $L^{*}$(lighaess), $a^{*}$(redness) and $b^{*}$(yellowness) of /GP-P were higher than those of the GP-O and GP-S (p<0.05). Palmitic acid was the most abundant among saturated fatty acids, and palmitic acid content of GP-P (24.384%)was higher than that of the GP-O (15.611%) and GP-5 (14.423%). In case of unsaturated fatty acids, oleic acid of GP-P (43.773%) and GP-O (65.040%) were the highest, linoleic. acid for GP-5 (40.762) was the highest. The water holding capacity of GP-P was higher than that of the GP-0 and GP-5, the pH of GP-S was higher than that of the GP-P and GP-O, and the VBN content and TBARS value of GP-P was higher than that of the GP-O and GP-5 (p<0.05). The raw color of GP-0 and GP-S were higher than that of the GP-P (p<0.05), however the raw aroma was not different among the samples. In case of roasted ground pork meat, the aroma was not different among the samples, the taste, texture and palatability or GP-S were the highest among the samples, and the juiciness of GP-O and GP-S were higher than that of the GP-P(p<0.05).

• Food Science of Animal Resources
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• v.32 no.1
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• pp.68-76
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• 2012

Olive oil and grape seed oil (10% of meat weight) were added to a package of beef loin. The package was then vacuum-sealed, and high pressure was applied (HP, 600 MPa) to investigate the effect of the penetration of vegetable oil into meat and safety and quality of the meat. Non-HP (0.1 MPa) without any oil treatment was considered as a control. The color $L^*$ and $b^*$-values of beef loin were higher and the $a^*$-value was lower than those of the control after HP at 600 MPa. The total aerobic bacterial number was 3 Log CFU/g in the control but no viable cell was detected in the beef with 600 MPa. All inoculated E. coli and L. monocytogenes were inactivated by HP. The beef loin with vegetable oil added without HP did not show any difference in fatty acid composition, but that treated by HP showed a higher oleic and linoleic acid content when olive oil and grape seed oil were added, respectively. The addition of olive oil inhibited lipid oxidation, and sensory evaluation revealed that there was no difference among treatments. The results indicate that the addition of vegetable oil followed by the application of HP enhances the safety of beef loin, changing the fatty acid composition in a health beneficial way. In addition, the use of olive oil can inhibit lipid oxidation induced by HP.

• Korean Journal of Plant Resources
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• v.25 no.5
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• pp.624-632
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• 2012

As there have been lately many worldwide resource challenges such as potential exhaustion of fossil fuels, sudden rise of oil price and ever-rising grain pricing due to global food crisis, there have been more interests focused on recycling vegetable oils and fats into clean natural fuel and producing new resources based on waste cooking oil as a part of reusing waste resources. An Experiment was performed by using ratio of 50:50, 75:25 (w/w) mixture of based rapeseed oil, camellia oil, and olive oil. 50:50, 25:75 (w/w) mixture of based palm oil. The result was that the oleic acid ($C_{18:1}$) got the lowest percentage of 42.8%, when we combined the mixture of rapeseed oil and soybean oil. While the highest percentage of 72.1% was when the mixture of camellia oil and rapeseed oil were combined at 50:50 ratio. In 75:25 (w/w) case, mixture of rapeseed oil and soybean oil got the lowest. The highest ratio was the mixture of camellia oil and olive oil. Based on the component of palm oil, the total saturated fatty acid was decreased. It is expected that stabilizing oxidation through controlling of fatty acid after mixture and that liquidity at a low temperature. The acid value indicated that stabilizing oxidation got a range of highest to lowest. Camellia oil ranked as the highest, followed by olive oil, and the oil seeds as the lowest in rank. Controlling iodine value through mixture and improvement of stabilizing oxidation will provide a good quality. The quality of color has no significant change about mixture in ratio and maintenance. The reduction of the cost of refining process is expected by controling of mixture ratio at biodiesel production in the future.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.412-417
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• 2005

Effects of substituting olive, corn, soybean, and sunflower oils (each at 50% substitution) on chemical composition and sensory quality of beef hamburger patties were determined. Although beef patties added with plant oils were not different in chemical composition to control (added beef fat 10%), they had 2.0-3.8% lower caloric contents, 3.7-5.9% lower cooking loss, and less diameter and thickness changes after cooking. Beef patties with olive oil had lowest $L^*-values$ before and after cooking. In textural properties, control had higher hardness, cohesiveness, and gumminess than patties with plant oils, whereas no differences in springiness were observed between control nod all plant oil-treated patties. Beef patties containing olive oil had higher scores for overall acceptability than other patties.

• Korean Journal of Microbiology
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• v.35 no.4
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• pp.289-295
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• 1999

Halotolerant microalga Dunaliella bardawil was reported to massively accumulate the ${\beta}$-carotene, which protects cells from excess light intensity. Maximum specific growth rate of 0.168/hr was achieved when cells were cultivated at 1 N NaCl, pH 8.0, light intensity 80 ${\mu}E/m^{2}/s$, agitation 70rpm. For the effectiv accumulation of ${\beta}$-carotene, ozone ro hydrogen peroxide was added to media which was irradiated with white fuorescent lamps with moderate light intensity of 250 ${\mu}E/m^{2}/s$. As a result, maximum volumetric content of ${\beta}$-carotene was 324 ${\mu}$g/㎖. The ${\beta}$-carotene extraction efficiency of vegetable oils was in the order of olive oil, sesame oil, rice brain oil, corn oil, and soy bean oil. Sonication and warming was effective in ${\mu}$-carotene extraction and finally 96.9% of ${\beta}$ could be extracted using olive oil.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.75-80
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• 1985

To utilize lipase obtained from Candida cylindracea for lipid hydrolysis, methods to immobilize lipase by adsorption and reaction characteristics of the immobilized lipase by adsorption were investigated. Among the tested adsorbents, silica gel was selected as a suitable adsorbent. The optimum condition for adsorption of lipase was when 47.5 units of lipase were adsorbed to 1.6g of silica gel at pH7.0 and $5^{\circ}C$ for 100 min. Optimum pH and temperature for activity of the immobilized lipase were at $37^{\circ}C$ and pH7.0, which were same as the soluble lipase. Optimum enzyme concentration of the immobilized lipase were 30g for milk fat and 80g for olive oil, whereas those of the soluble lipase were 800 units for milk fat and 1200 units for olive oil. The optimum substrate concentrations of the immobilized and soluble lipases were 20% lipid, regardless of lipid types. Rapid hydrolysis of milk fat was observed with the soluble lipase for the initial 4 hours and with the immobilized lipase for the initial 8 hours. The immobilized lipase produced same amount of capric acid as the soluble lipase, but more myristic acid and less butyric acid than the soluble lipase.

• Journal of Life Science
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• v.18 no.3
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• pp.323-328
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• 2008

In this study we evaluated the method to develop red ginseng oil containing high content of phytochemicals by enzymes treatment. To select the optimum extraction process of red ginseng with oils, the antioxidant activities of red ginseng using various enzymes were measured. Red ginseng after 0.5% cellulase treatment for 1 hr at $50^{\circ}C$ had higher antioxidant activity than the other conditions. We found that red ginseng/soybean oil extracted for 15 days at $40^{\circ}C$ after 0.5% cellulase treatment increased DPPH radical scavenger activity and decreased the TBA and POV values. However, red ginseng/olive oil had little functional activities compare to the red ginseng/soybean 0il. We also analyzed vitamin A and E by HPLC and found that vitamin E was increased by 0.5% cellulase treatment in the oil. This is the first report that red ginseng oil extracted by enzyme treatment has various beneficial effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.312-319
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• 1991

This study was designed to observe the effects of the fish oil and some seed oils on the improvement of the lipid composition in rats. In order to induce the triglyceridemia in the rats of the Sprague-Dawley, 12% coconut oil and 3％ each of olive oil, lard, fish oil, perilla oil, corn oil, red pepper seed oil and evening primrose oil were administered to the rats for tweets. Total cholesterol concentrations of serum were lower in the fish oil, perilla oil and corn oil groups and by for higher in the red pepper seed oil and evening primrose oil groups than in the olive oil group(control group). HDL-cholesterol concentrations were a little higher in the red pepper oil and evening primrose oil groups. In the ratio of HDL-cholesterol concentrations to total cholesterol concentrations, all groups were higher percentage than the control group. Cholesteryl ester concentrations of serum were high in n-6 PUFA rich red pepper seed oil and evening primrose oil group. In the ratio of cholesteryl ester concentrations to total cholesterol, all groups(70.0~74.4%)were higher than the control group(62％). Phospholipid concentrations of serum were low in the fish oil and perilla oil groups and triglyceride concentrations were remarkably lower in the fish oil and evening primrose oil groups than in the control group. LCAT activities of serum were higher in the lard group than in the control group, but lower in the other groups.