• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.5
• /
• pp.734-737
• /
• 2005

This study was conducted to determine the effect of effective microorganism (EM) treatment in feeding system of swine on carcass characteristics. EM pork, which reared with EM additives and EM activated liquids, and conventional pork (non-EM pork) were stored at $4^{\circ}C$. Chemical composition and storage stability of EM pork were compared with conventional pork. Cholesterol content at EM pork was 71 mg/100 g, which is lower than that of conventional pork (83 mg/100 g) when the meats were stored at $4^{\circ}C$ refrigerator. And EM pork (0.165 MDA mg/kg) showed higher antioxidant effect than control pork (0.184 MDA mg/kg). And also protein denaturalization at EM pork showed lower rate $(3.19\;mg\%)$ than that of conventional pork $(4.9\;mg\%)$ when the meats were stored at $4^{\circ}C$ refrigerator, showing that inhibitory effect of protein denaturalization was increased up to $35\%$ over the conventional pork. These results show that the EM pork had superior traits in terms of cholesterol level, lipid oxidation and protein denaturalization to the conventional pork.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.3
• /
• pp.362-366
• /
• 2008

This study was carried to investigate effects of gamma irradiation on the moisture, crude protein, crude lipid, 2-thiobarbituric acid (TBA) values, color stability, texture, and sensory properties of restructured pork jerky. Restructured pork jerky was irradiated at dose levels of 0, 3, 5, 7 and 10 kGy with a use Co-60 source. There were no significant differences in the moisture, crude protein, crude lipid contents, and TBA values. However, as doses of gamma irradiation increased, the redness (a-value) of restructure pork jerky increased whereas shear force of restructure pork jerky was decreased by gamma irradiation. Sensory evaluation showed that sensory scores were reduced by gamma irradiation. Therefore, gamma irradiation could be an effective means to improve color and texture of restructured pork jerky, but only with proper consideration for sensory quality.

• Journal of the Korean Chemical Society
• /
• v.51 no.1
• /
• pp.43-50
• /
• 2007

Liposomes having particle size from several tens to hundreds nanometers are efficient carriers for injectable drug delivery. Enhancement of liposome stability in bloodstream has been studied because of its relatively short circulation time and fast clearance from human body by reticuloendothelial system (RES) in blood vessel. In this study, new disaccharide-1,2-distearoyl-sn-glycero-3-phosphoethanolamine (DSPE) derivatives in which lactose or sucrose as the disaccharide molecule was conjugated covalently to DSPE were synthesized. Liposomes of which surface had disaccharide molecules were prepared by incorporating the disaccharide-DSPE into liposomes as one of their lipid components. Particle size of the prepared liposomes was approximately 100 nm. The liposomes of which surface were modified with the disaccharide-DSPE showed -25 mV of zeta potential value due to the presence of hydroxyl groups on their surface, while the unmodified control liposomes showed -10 mV of zeta potential value. Loading efficiency of model drug, doxorubicin, into liposomes was about 90%. Stability of the disaccharide-modified liposomes in vitro was evaluated by monitoring the amount of protein adsorption and particle size of the liposomes in serum. Disaccharide-modified liposomes were more stable in serum than unmodified control liposomes or polyethyleneglycol (PEG)-modified liposomes due to less adsorption of serum protein and hence less increase of their particle size. The liposomes of which surface was modified with disaccharide-DSPE conjugate can be used as long-circulating carriers for drugs having high toxicity or short half-life time due to their enhanced stability in blood circulatory system.

• Korean Journal of Food Science and Technology
• /
• v.23 no.4
• /
• pp.433-436
• /
• 1991

Natural compounds which could improve the oxidative stability of fish oil was screened from spices, herbs and naturally occurring antioxidants. Induction period of fish oil determined from oxidation curve by Rancimat ($80^{\circ}C$) was hardly affected with the addition of water-soluble and lipid-soluble fractions of garlic, leek, sesame leave and orange peel, and of organic acids such as citric acid, EDTA and selenium. Caffeic acid, catechin, quercetin and gallic acid laurylester, however, could extend the induction periods by $2.2{\sim}3.8$ times with the addition level of 0.1%(w/w). Rosemary extract and sesamol have a marked effect in retarding oxidation of fish oil. For example, induction periods of the oil samples stabilized with 0.1 rosemary extract and 0.1 sesamol were 16.4 hr and 11.6 hr, respectively, as compared to 4.0 hr of a control. When rosemary extract was used in combination with ascorbic acid (0.02%) or 8-tocopherol (0.2%), induction period could be extended to ca. 28 hr due to the synergism.

• Korean Journal of Food Science and Technology
• /
• v.19 no.3
• /
• pp.195-199
• /
• 1987

Changes in quality characteristics of boiled-dried anchovy during storage under different packaging conditions for 6 months were studied. For the packaging trials, kraft paper (KP), kraft paper laminated with 0.03 mm polyethylene film (KP/PE) and 0.1 mm polyethylene film with nitrogen gas substitution ($N_2$ gas) were employed. In case of KP, the reaction of thiobarbituric acid, browning rate of lipid oxidation and Hunter color values of L, a and b were remarkably higher than those packaged in KP/PE or $N_2$ gas. Judging from organoleptic evaluation boiled-dried anchovy could be preserved in acceptable condition for 6 months at $5^{\circ}C$in all packaging cases and, at room temperature, 3 months in KP and 4 months in KP/PE or $N_2$ gas. From the standpoint of quality stability by packaging methods, it was concluded as good in sequence as $N_2$, gas, KP/PE and KP. The results suggest that the quality of boiled-dried anchovy be well preserved by packaging with inert gas ($N_2$ gas) or impermeable material to vapors and oxygens.

• Asian Journal of Turfgrass Science
• /
• v.25 no.1
• /
• pp.17-21
• /
• 2011

Korean bennudagrass collections showed diverse genetic variations in their morphology, growth habit, and cytological aspects. Chromosome number and nuclear DNA content of the bennudagrasses indicated a ploidy level ranging from triploid (2n=3x) to hexaploid (2n=6x). In this study, we investigated the different responses of antioxidant enzymes (superoxide dismutase, catalase, peroxidase, ascorbate peroxidase) and cell membrane stability of those bennudagrass cytotypes to lower temperature and shorter day length, which meets a dormant induction in Korea. All the antioxidant enzymes were found to be higher during dormant stage, while the heme-containing catalase which converts hydrogen peroxide ($H_2O_2$) to water and oxygen molecules was activated before dormant initiation in the three cytotypes except for hexaploid bennudagrass. The triploid and tetraploid which exhibited relatively finer leaves and a rapid establishment speed were found to show increased activities of superoxide dismutase and peroxidase enzyme. The malondialdehyde(MDA) which is a product of lipid peroxidation in the cell membrane damaged by the hydroxyl radical was increased in all cytotypes as temperature declined, and tri- and tetraploids which had more protective antioxidant enzymes demonstrated a significantly lower MDA production. Similarly electrolyte leakage was higher in penta- and hexaploidy, seemingly more damage to cell membrane when low temperature was implemented. Results indicated that antioxidant responses of different cytotypes were genetically specific, which needs to be investigated the relevance with the low temperature tolerance in the bermudagrass further at the molecular level.

• Food Science of Animal Resources
• /
• v.31 no.5
• /
• pp.756-762
• /
• 2011

This study was conducted to investigate the effects of moisture content on microbiological stability and texture characteristic of dry-cured ham. The moisture content of dry-cured hams was adjusted to 35% (C) or 45% (T) and then vacuumpackaged after slicing to a 1 inch thickness. All packaged dry-cured hams were stored at $10^{\circ}C$ for 3 mon, and physicochemical analyses and a sensory evaluation were conducted to verify the quality of dry-cured hams during four different storage periods. Moisture content was significantly higher in T (44.89%) compared to that in C (35.03%). However, crude fat content was higher in C (14.08%) than that in T (11.11%). The pH, salinity, and shear force were higher in C than those in T, and dry-cured hams derived from C seemed to provide low lipid oxidation stability during storage. In contrast, T showed high CIE $L^*$, CIE $a^*$ and CIE $b^*$, and aw values when compared to dry-cured hams from C. Total plate counts and Lactobacillus tended to increase with the increase in storage period, and both were lower in T than those in C after 1 mon of storage. Our results indicate that 45% moisture content improved dry-cured ham quality as compared to that of dry-cured hams containing 35% moisture.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.17 no.4
• /
• pp.312-319
• /
• 1988

The functional properties of plasteins have been compared with those of sardine protein concentrate and egg albumin. The solubility of plasteins was higher than that of FPG and the glu-plastein had 84% solubility in the range of pH 3-10. The dispersibility of plasteins was lower than that of egg albumin, however those of plasteins was higher than that of sardine protein concentrate. The water holding capacity of plasteins was higher than that of egg albumin. Lipid absorption of leu-papain plastein was the highest, holding 2.2m119, and that of the other plastein was higher than that of egg albumin. The emulsifying activity of leu-papain plastein was the highest, holding 66.4%, and that of glu-papain plastein was the lowest, holding 51.2%, The emulsifying stability of plasteins was similar to that of the emulsifying activity. The foaming capacitt of leu-papain plastein was the highest, holding 460%, and those of the other plasteins was higher than that of egg albumin. The foaming stability of plasteins was superior to that of egg albumin. The viscosity of plasteins was lower than that of see albumin. The in vitro digestibility of plasteins was 67.6-78.0% range. The digestibility by four pretense were somewhat lower in the glu-papain plastein than in the FPG. The digest of plasteins treated with the microbiol pretense such as molsin and pretense(from Streptomyces griceus), which had a storage broth taste.

• Applied Chemistry for Engineering
• /
• v.23 no.5
• /
• pp.467-473
• /
• 2012

Coenzyme Q10 (CoQ10) is a natural lipid cofactor with antioxidant and anti-aging properties as cosmetic and food ingredients, involved in cellular energy metabolism. Here, nano-emulsions with CoQ10 were fabricated with lecithin, ethanol, oil, and sorbitan monostearate (Arlacel 60), as major components. Phase inversion emulsion method with ultrasonicator was utilized in producing CoQ10 solution, and stabilization effects from lecithin and ethanol and other diverse perturbation factors were evaluated over time. Physical properties of the emulsion were characterized such as its size, surface charges by zeta-potential, and the overall structures. Optimal concentrations of CoQ10 and Arlacel 60 were 0.8% and 3%, respectively, for producing the smallest sizes of nanoemersions in a 100 nm diameter with best morphology. No notable changes in the size were observed over 7 days from Ostwald ripening, when the concentration of Arlacel 60 was higher than 2%. Even after 270 days at room temperature, the size of nanoemulsions maintained as 115 nm in diameter, revealing only a 10% increase with high degrees of long termed stability and substantiality. In addition, changes in the surface potential occurred possible due to the flocculation effect on the nanoparticles.

• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.42-48
• /
• 1998

Physicochemical properties of waxy maize starch and oxidized waxy maize starch with sodium hypochlorite $(0{\sim}60\;mg\;CL_2/g\;starch,40^{\circ}C,\;pH\;10,\;3.0\;hr)$ were studied. As sodium hypochlorite concentration was increased, the content of crude lipid and crude protein of the oxidized starch were decreased. And crude protein content and whiteness was considered to show negative regression. However, the crude ash content of the oxidized starch increased significantly with oxidation and bore a positive regression to the chlorine content. There was a progressive increase in the carboxyl content with increasing oxidant level. After pasting in hot water and cooling, viscosity of the oxidized starches were drastically lower than that of native starch . As carboxyl contents of the oxidized starch increased, the solubility and swelling power was increased. When waxy maize starch treated with 0, 1.5, 3.0 and 6.0% sodium hypochlorite, temperature of initial gelatinization of oxidized starch was shown to 65, 65, 60 and $50^{\circ}C$, respectively. The oxidized waxy maize starches also form clearer pastes. Water binding capacity of the oxidized starch decreased as the degree of carboxyl group substitution increased. Waxy maize starch has polygonal and some round granules which range from about 3.7 to $20\;{\mu}m$ in diameter. Surface appearance of the waxy maize starch became rough when oxidized with sodium hypochlorite. When homogenate of the oxidized waxy maize starch solution and corn germ oil was stored under room temperature for 24 hours, the emulsion stability was considered to depend on starch concentration and degree of substitution.