• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.403-416
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• 2020

The purpose of this study was to evaluate the food functional properties and in vitro bioactivity of vacuum freeze-dried fish roe concentrates (FRCs) prepared from Alaska pollock Theragra chalcogramma (AP), bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST). All three species showed better buffering capacity on the alkaline side (pH 10-12) than on the acidic side. The water-holding capacities of the FRCs were 3.5, 8.5 and 4.2 g/g protein for AP, BH and ST, respectively, and were significantly higher than that of commercial egg white. The protein solubilities of the FRCs were 42.5% (AP), 50.0% (BH) and 13.9% (ST). The foaming capacities of the FRCs were not significantly different among the species (128.0% for AP, 128.3% for BH, and 143.3% for ST; P>0.05), and their foam stability was maintained at 53.0-74.2% for 60 minutes. The oil-in-water emulsifying activity indexes of AP and BH (19.5 and 20.2 ㎡/g protein, respectively) were significantly superior to that of ST (P<0.05). The 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothia-zoline-6-sulfonic acid radical-scavenging activities (IC₅₀, mg/mL) of the FRCs were in the ranges of 1.05-3.26 and 0.13-0.18 mg/mL, respectively, and the angiotensin I converting enzyme inhibitory activity was in the range of 0.97-1.89 mg/mL.

• Korean Journal of Medicinal Crop Science
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• v.8 no.3
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• pp.194-200
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• 2000

The main objective of this study was to characterize physico-chemical properties, sensory property and oxidative stability of safflower seed obtained by various roasting temperature and time. The contents of water soluble solids decreased in the higher roasting temperature and time. Sensory evaluation of safflower seed roasted in various conditions showed significant differences in taste, color, flavor and palatability. The safflower seed roasted at $190^{\circ}C$ for 20min had the best palatability. At the change of Hunter's values, L values were decreased, and a, b and ${\Delta}E$ values were increased in the higher roasting temperature and time. The content of free sugars such as sucrose and raffinose were reduced significantly in higher roasting time of $190^{\circ}C$ and $210^{\circ}C$. During the storage period after roasting treatment, peroxide values (POV) were highly increased after eight months at the all treatment except for $150^{\circ}C$. Therefore, it is inadequate over eight months after roasting treatment.

• Journal of the Korean Electrochemical Society
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• v.19 no.1
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• pp.21-27
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• 2016

Vanadium redox flow batteries (VRFBs) using the electrolytes containing various vanadium ions in sulfuric acid as supporting solution are one of the energy storage devices in alternatively charging and discharging operation modes. The positive electrolyte contains $V^{5+}/V^{4+}$ and the negative electrolyte $V^{2+}/V^{3+}$ depending on the operation mode. To prevent the mixing of two solutions, proton exchange membranes are mainly used in VRFBs. Nafion 117 could be the most promising candidate due to the strong oxidative property of $V^{5+}$ ion, but causes high crossover of electroactive species to result in a decrease in coulombic efficiency. In this study, the composite membranes using Nafion ionomer and porous polyethylene substrate were prepared to keep good chemical stability and to decrease the cost of membranes, and were compared to the properties and performance of the commercially available electrolyte membrane, Nafion 117. As a result, the water uptake and ionic conductivity of the composite membranes increased as the thickness of the composite membranes increased, but those of Nafion 117 slightly decreased. The permeability of vanadium ions for the composite membranes significantly decreased compared to that for Nafion 117. In a single cell test for the composite membranes, the voltage efficiency decreased and the coulombic efficiency increased, finally resulting in the similar energy efficiency. In conclusion, the less cost of the composite membranes by decreasing 6.4 wt.% of the amount of perfluorinated sulfonic acid polymer due to the introduction of porous substrate and lower vanadium ion permeability to decrease self-discharge were achieved than Nafion 117.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.292-299
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• 2001

Chicken surimi from mechanically deboned chicken meat was prepared with 0.2% oleoresin spices such as rosemary, thyme, sage, mace, marjoram, and bay. Samples were stored at -18$\^{C}$ for 14 weeks to observe quality change including lipid oxidation, color and textural properties. The pH of surimi decreased from pH 7.44∼7.58 stored at 1 day to pH 7.03∼7.13 stored at 14 weeks. The control surimi showed higher level of pH during storage periods. Color stabiilty of surimi decreased during frozen storage both in control and oleoresin added surimi. Control surimi comparatively maintained higher color stability during frozen storage because of higher L* and a* values, and lower b*. On the contrary, the marjoram addition significantly decreased L* and a* value, and increased b* value compared with other oleoresins. Therefore, the color of surimi seems to be affected original color of oleoresin spice itself. Gel strength showed loser level in oleoresin added surimi than control surimi. Oleoresin spices inhibited lipid oxidation significantly because less thiobarbituric acid-reactive substance(TBARS) were accumulated in oleoresin added surimi than control surimi. Sage was the most effective in minimizing lipid oxidation in frozen surimi as TBARS of sage added surimi stored for 14 weeks maintained only 42% compared with that of control. In conclusion, the 6 kinds of oleoresin in this experiment retarded oxidative rancidity in chicken surimi but there was no beneficial effect on the surface color and gel strength.

• Journal of Food Hygiene and Safety
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• v.13 no.1
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• pp.24-28
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• 1998

Korean sesame oil mixed with corn oil and Chinese sesame oil were subjected to instrumental determination for fatty acid composition, sesaminol and sesamin contents, and induction period by AOM test to obtain basic data for ascertaining the truth of pure sesame oil, respectively. In sesame oil mixed with corn oil, stearic acid content of sesame oil containing above 20% corn oil was remarkably discriminated from that of pure sesame oil. Oleic and linoleic acid contents of sesame oil with 10% corn oil were significantly differnt from that of pure sesame oil. Stearicllinoleic acid ratio of sesame oil mixed with corn oil dcreased in proportion to corn oil content in sesame oil. Sesamolin and sesamin contents of sesame oil containing 30% corn oil were lower 18.3% and 21.0% than those of pure sesame oil, respectively. Induction periods of sesame oil by AOM were 8.14~9.24 hrs in Chinese sesame oil and sesame oils including 20% and 40% corn oils, but around 16hrs in Korean pure sesame oil. Based on the above results, it is considered that the comparisons of fatty acids, sesaminol and sesamin contents, and induction period by AOM test might be one of the potential criteria in discriminating between pure sesame oil and sesame oil mixed with corn oil.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.255-261
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• 2007

The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.551-556
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• 1992

To develop natural antioxidant from spices and control thermal oxidation of edible soybean oil, the available antioxidative compounds of various spices were extracted with edible soybean oil. The storage stability of the oil mixed with purified sardine oil and soybean oil containing that extracts at $37^{\circ}C$ were investigated. Furthermore the antioxidative activity of petroleum ether soluble fractions(PESF) obtained from rosemary on the thermal oxidation of edible soybean oil during heating at $180^{\circ}C$ were also investigated. By mixing with refined sardine oil and soybean oil extracts of rosemary, sage of herb spices and mace of seed spices, the oxidative stabilities were remarkably increased. The thermal oxidation of edible soybean oil was also supressed by the addition of 1.0%(w/w) of PESF obtained from rosemary. Rosemary extract exhibited higher antioxidative activity on thermal oxidation of edible soybean oil than butylated hydroxytoluene.

• Applied Biological Chemistry
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• v.39 no.2
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• pp.118-122
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• 1996

The main objectives of this study was to characterize physicochemical properties, oxidative stability and sensory property of perilla oil obtained by various roasting temperature and time. Roasting temperature of perilla seed was conducted from $150^{\circ}C\;to\;210^{\circ}C$ at the increment of $20^{\circ}C$, and roasting time was 10, 20 and 30 min. Yield of perilla oil was increased as the roasting temperature and time were increased. The content of linolenic acid, a major fatty acid in perilla oil, was 60%. There was no differences in fatty acid composition upon the roasting conditions. Unsaturated fatty acid was contained more than 88% of the total fatty acids. Contents of phosphorus in perilla oils were decreased as the roasting temperature and time were increased. Phosphorus contents were significantly decreased at $190^{\circ}C$ for 30 min and $210^{\circ}C\;for\;20{\sim}30$ min. Tocopherol contents were unchanged at the roasting conditions of present study and gamma-tocopherol was shown to be the major tocopherol. Sensory evaluation of perilla oil roasted in various conditions showed significant differences in taste, color, flavor and palatability. The perilla oil roasted at $190^{\circ}C$ for 20 min had the best palatability.

• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.18-23
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• 1972

Fried instant noodles, manufactured on laboratory scale, preserved in sunlight, room temperature, removed package, at $30{\pm}2^{\circ}C$ and corrugated fiber board box to investigate the oxidative stability of fried products under a few factors of storage for 150 days. And obtained results were as follow. 1) Peroxide value P.O.V. and Acid value A.V. of fried instant noodles were increased slightly during the storage in orange color polycello package in the corrugated fiber board box in the dark room as shown in Fig. 1 and 2. They had not rancid odor and showed P.O.V. 18.8 after 150 days. 2) Preserving in room temperature removed package or with polycello package exposed to sunlight, P.O.V. and A.V. increased rapidly up to 100, 5 and they had rancid odor within 30 days. 3) Peroxide value showed increasing tendency on the storage at $30{\pm}2^{\circ}C$ and scattered light and rancid odor appeared from 90 to 120 days. 4) As peroxide value and refractive index increased, iodine value were decreased as Fig. 3. 5) In these test, P.O.V. is correlated with the organoleptic evaluation of rancidity however, they were not coincided exactly.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.322-329
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• 2002

Ground pork was packaged(purged) with modified atmosphere (n$_2$ and CO$_2$) and irradiated with the electron beam in order to find out whether modified atmosphere packaging (MAP) inhibit the microbial growth and lipid oxidation development caused by electron beam irradiation. After packaging and irradiation, ground pork was stored at 4$^{\circ}C$ for 6 days and -15$^{\circ}C$ for 3 months, and periodically the microbial counts and the thiobarbituric acid reactive substances (TBARS) for the determination of lipid oxidation were measured. The inhibition of growth of total aerobic bacteria and mesophiles was confirmed when the ground pork was irradiated with the electron beam dose of 1.5 and 3.0 kGy. The N$_2$ or CO$_2$ purging alone was also effective in reducing the development of lipid oxidation of ground pork during storage at 4 and -15$^{\circ}C$. The combination of electron beam irradiation(1.5 and 3.0 kGy) with MAP (N$_2$ or CO$_2$) was effective to inhibit the growth of total aerobic bacteria and mesophiles, and retard the lipid oxidation of ground pork during storage at 4$^{\circ}C$ for 6 days and -15$^{\circ}C$ for 3 months.