• Food Science of Animal Resources
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• v.24 no.2
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• pp.128-134
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• 2004

This experiment was conducted to investigate the effects of dietary pigment sources on the performance, color and antioxidant properties in broiler chick. Experimental diet was formulated to have isocalories and isonitrogen during the experiment period. Total xanthophylls content in the experimental diet was formulated to have 30ppm. Experimental trials were done for five weeks with six treatment groups; T1 (Control), T2 (Olo Glo, natural yellow pigment), T3 (Kern Glo, natural red pigment), T4 (canthaxanthin, synthetic red pigment), T5 (asthaxanthine, natural red pigment), and T6 (seaweed by-products). Body weight gain and feed intake were significantly lower (p＜0.05) in T6 group than in other treatments. Mortality was lower in T2, T3 and T4 than in control, but higher (p＜0.05) in T5 and T6. The sources of pigments did not have any effects on the dressed carcass and abdominal fat pad (p＞0.05). The gizzard weight was significantly lower in T6 (p＜0.05) than in others. Pigmentation of leg skin was significantly lower (p＜0.05) in control and T6. Effects of dietary pigments was greater with red pigments than with yellow pigments, and those were also greater with natural pigments than with synthetic ones. The peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and pH values of chicken meat were increased (p＜0.05) in all treatments at 12 day storage, and was higher (p＜0.05) in pigments supplementation group. No differences of CIE L$\^$*/(lightness) and b$\^$*/(yellowness) were not found by storage days and xanthophylls sources. The a$\^$*/(redness) after 12 day storage was significantly (p＜0.05) decreased in all treatments, but those of T4 and T5 were higher than those of others. These results showed that feeding of xanthophylls sources to chick could improve color intensity and inhibit lipid oxidation of leg meat.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.500-505
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• 2007

The objective of this study was to investigate the effects of cooking methods (cooking apparatus and reaction level of oxygen) on the rancidity, reactive oxygen species (ROS), and furans produced while cooking deep-fired instant noodles. The sample rancidities showed a decreasing trend regardless of the cooking apparatus, as the available oxygen content in the cooking pot was reduced. In particular, soaking and then cooking using a microwave oven was found to be the most effective method to retard rancidity development. The ROS concentration after cooking had a similar trend to the rancidity. The furan concentrations of the samples significantly decreased under all cooking conditions as compared to the control, and the lowest value was 10.69 ppb for the sample cooked in a microwave oven without a cooking pot lid after soaking. The results indicate that cooking in a microwave oven with soaking was the most effective method for the oxidative stability of deep-fried instant noodles.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.288-292
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• 1998

Thermooxidative stabilities of soybean oil, beef tallow and palm oil were studied during frying of steamed noodles. Steamed noodles were fried in $150^{\circ}C$ oils for 70 sec at the interval of 30 min. The frying oil was taken every 8 hrs for the analysis of peroxide value (PV) and free fatty acid (FFA) content, fatty acid composition, and tocopherol and tocotrienol content. A little change was shown in PV and FFA content in soybean oil during frying; on the other hand, rapid increase in beef tallow and palm oil was observed. Unsaturated fatty acid content was the highest in soybean oil, followed by palm oil and beef tallow. While fatty acid composition in soybean oil was not changed during frying, unsaturated fatty acid content decreased and saturated fatty acid increased in beef tallow and palm oil, which showed susceptibility to the oxidation. The ratio of linoleic acid to palmitic acid did not show difference with frying time in soybean oil: however, it decreased in other oils with a high correlation with frying time and higher decreasing rate in palm oil was observed. These suggested that soybean oil was the most stable to thermooxidation and the stability was followed by beef tallow and palm oil. Tocopherol was disappeared during frying and 87.5, 81.1, and 73.1% were remained in soybean oil after 8, 16 and 24 hour frying, respectively. Also the rate decreased in the order of ${\gamma}-,\;{\beta}-\;and\;{\alpha}-tocopherol$. However, 34.2 and 169.0 ppm tocopherol and tocotrienol which were present in control samples of beef tallow and palm oil were completely disappeared by 8 hr frying. Therefore, high thermooxidative stability of soybean oil resulted from higher residual amount of tocopherol during frying, and lower stability of palm oil than beef tallow was partly due to high degree of unsaturation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.389-393
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• 2001

For an effective utilization, quality stability of instant powdered oyster soup made of canned oyster processing waste water (IPSW) was determined. Instant powdered soup from oyster hot-water extracts (IPSE) was also prepared by mixing hot-water extract powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE. The moisture content, water activity, peroxide value and fatty acid composition showed little changes during storage of the IPSW. The pH, volatile basic nitrogen content and brown pigment formation increased slightly, while white index decreased slightly during storage of IPSW. No significant difference was observed in the changes of food component during storage between IPSW and IPSE. According to a sensory evaluation, the change in quality of IPSW was negligible during 12 months of storage. from the results of the chemical experiment and sensory evaluation, IPSW packed with laminated film bag (OPP, $20{\mu}m/PE,\;20{\mu}m/paper,\;45g/m^3/PE,\;20{\mu}\;m/Al,\;7{\mu}\;m/PE,\;20{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.933-940
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• 2013

In this study, methyl esters with different saturated fatty acids (SFA) were prepared by urea fractionation to make an oil-in-water emulsion. Emulsion characteristics (emulsion stability and oxidative stability) of the methyl ester emulsion were then studied at different percentages of methyl ester saturation (5, 28, 39, 50, and 72%, termed ${\Sigma}$SFA5, ${\Sigma}$SFA28, ${\Sigma}$SFA39, ${\Sigma}$SFA50, and ${\Sigma}$SFA72, respectively). The stability of emulsions (ES) with different SFA content was 46.0 (${\Sigma}$SFA5), 39.5 (${\Sigma}$SFA28), 32.7 (${\Sigma}$SFA39), 32.6 (${\Sigma}$SFA50), and 27.3 (${\Sigma}$SFA72). Results from Turbiscan showed that creaming or clarification, based on the backscattering intensity, was more pronounced with increases in the saturation degree of the emulsion. These results implied that the emulsions with lower saturation were more stable. During 30 days of storage, the lipid peroxide value increased for all emulsions, with the increase less pronounced with the increasing saturation of the emulsion; 1.880 (${\Sigma}$ SFA5), 1.267 (${\Sigma}$SFA28), 1.062 (${\Sigma}$SFA39), 0.342 (${\Sigma}$SFA50) and 0.153 (${\Sigma}$SFA72) mg $H_2O_2/mL$ emulsion. In addition, thiobarbituric acid reactive substances (TBARS) values were significantly lower in emulsions with high saturation (4.419 mg for ${\Sigma}$SFA50 and 4.226 mg for ${\Sigma}$SFA72) than emulsions with low saturation (6.229 mg for ${\Sigma}$SFA5, 6.801 mg for ${\Sigma}$SFA28 and 6.246 mg for ${\Sigma}$SFA39). In conclusion, the emulsions with a higher saturation degree of methyl esters showed lower emulsion stability but better oxidation stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.791-800
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• 2006

This study examined the effects of gromwell (Lithospermum erythrorhizon) extracts on the storage characteristics of Kangjung. At an increase of $0{\sim}0.25%$, there was no significant difference in the moisture content of wild and cultivated gromwell extract added to Kangjung, whereas there was a significant difference when increased to 0.5%. When compared, the occurrence of lipid oxidation among the controlled gromwell extract group stored at $60^{\circ}C$, resulted in peroxide values exceeding 40 meq/kg which is a maximum value for Hankwa within 12 hours of storage. However, at an increase of 0.25%, the cultivated gromwell extract added group reached limits within 16 hours. Furthermore, at a 0.5% increase in cultivated gromwell and 0.25% in wild gromwell, extract added groups exceeded this limit within 20 hours of storage. Gromwell added Kangjung, a fried food, showed efficiency in suppressing oxidation of fat, more so in the wild gromwell than the cultivated gromwell. In addition, efficiency in suppressing oxidation of fat increased at the 0.5% level than the 0.25% level. In conclusion, it is believed that an unused pigment resource called Lithospermum erythrorhizon, normally reserved for medicinal use, can be distributed as a safe food additive. In addition, as Lithospermum erythrorhizon is a natural antioxidant in fried foods, we believe this satisfies the demand for natural food.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.468-474
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• 1993

A dehydrating sheet comprises polymeric water absorber. which are packed in a semipermeable cellophane film bag allowing selective permeation of water. This sheet dehydration is quite different from conventional drying method such as sun drying, hot-air blast drying and cold air blast drying in a sense that samples are dried without heat treatment. As a part of the studies to develope a new processing method for effective utilization of dark muscle fishes, the preparation of a good quality salted and semi-dried mackerel by the dehydrating sheet was attempted. The dehydration time for preparation of a salted and semi-dried mackerels containing approximately equal moisture content were revealed $180{\sim}510min$ in conventional drying method and $90{\sim}160min$ in this sheet dehydration, respectively. The moisture and histamine contents of those salted and semi-dried mackerels were $59.4{\sim}62.4%$ and $2.5{\sim}3.6 mg/100g$, respectively. The changes in peroxide value, fatty acid composition, brown pigment formation, myofibrillar protein solubility and Ca-ATPase activity during processing of the salted and semi-dried mackerel prepared by the sheet dehydration were more lower than those of products prepared by conventional drying methods. Therefore, these result showed that the quality of a salted and semi-dried mackerel prepared by the sheet dehydration was imperial to that of those products by conventional drying method.

• Applied Biological Chemistry
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• v.44 no.4
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• pp.224-229
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• 2001

This study was carried out to examine the quality stability of powdered soup using powder from oyster wash water (PSW). To compare the quality stability, powdered soup from oyster hot-water extracts (PSE) was also prepared by mixing hot-water extract powder (15 g), table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g), and onion powder (1.5 g). In preparing PSW, powder from oyster wash water, instead of powder from oyster hot-water extracts, was added and other additives were the same proportion as PSE. The PSW and PSE were packed with laminated film bag (OPP,$20\;{\mu}m$; PE, $20{\mu}m$; paper, $45\;g/m^3$; PE, $20\;{\mu}m$; Al, $7\;{\mu}m$; PE, $20\;{\mu}m$), and then stored at ambient temperature for 12 months. The moisture content, water activity, peroxide value, and fatty acid composition showed little changes during storage of the PSW, The pH, volatile basic nitrogen content, and brown pigment formation increased slightly, while white index decreased slightly during storage of PSW. No significant difference was observed in the changes of food components between PSW and PSE during storage. According to a sensory evaluation, the change in quality of PSW was negligible during 12 months of storage. From the results of the chemical experiment and sensory evaluation, PSW packed with laminated film bag (OPP, $20\;{\mu}m$; PE, $20\;{\mu}m$; paper, $45\;g/{\mu}m$; PE, $20\;{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Korean Journal of Medicinal Crop Science
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• v.9 no.2
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• pp.116-123
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• 2001

This study was carried out to investigate antioxidative, antimicrobial activity and the effect on hepatotoxicity in various extracts of Artemisia iwayomogi. The herb has been used widely for jaundice, hepatitis and liver cirrhosis in chinese medicine. Solid yield by various extraction solvents, 18.1%, was the highest in water extract. To find antioxidative activity in Artemisia iwayomogi was estimated radical scavenging effect by DPPH method in various extracts and change of the POV(peroxide value) of various extracts added in soybean oil during 20 days at $60^{\circ}C$. Radical scavenging effect by DPPH method was the most effective in methanol extract. Added 1,000ppm water extract and methanol extract in soybean oil, the POV of them, 46.8(meq/kg) and 50.8(meq/kg) were lower than that of control, 79.1(meq/kg), during 20 days storage. After antimicrobial activity of various extracts of Artemisia iwayomogi on bacteria was carried out by paper disc method, it found that the ethanol extract was the strongest activity on Vibrio parahaemolyticus. In vivo experiment was to investigate the effect of Artemisia iwayomogi water extract(AIWE) on hepatotoxicity by carbon tetrachloride$(CCl_4)$ in rats. The experiment groups were divided into five groups for recovery(for 3 days) and three groups for protection(for 10 days) in rat liver. The weights and morphological changes of liver and the body weight were examined in each groups. Compared with $CCl_4$ treatment groups$(CCl_4\;only)$, liver and liver/body(%) weights of AIWE pretreatment groups for 3 days and AIWE posttreatment groups for 10 days were declined. In macrography, fibrious exudates and swelling of liver were decreased in AIWE treatment groups. Accumulation of lipid droplets and necrosis of hepatocytes were also decreased in AIWE treatment groups in microscopically. In these results, AIWE seems to enhance hepato-protective and recoverable effect on $CCl_4$ induced hepatotoxicity in rats.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.4
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• pp.273-279
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• 2000

The influence of different storage temperature and packaging methods on plain dried anchovy were investigated. When plain dried large anchovy (DLA) was stored at $-20^{\circ}C, 5^{\circ}C and 2^{\circ}C$, the lipid oxidation was rapidly progressed with the increased temperature. When DLA was stored at $25^{\circ}C and 5^{\circ}C$, peroxide value (POV) reached to maximum on 4 days and 20 days, respectively, while POV increased progressively during storage at $-25^{\circ}C$. The degree of lipid oxidation was progressed the fastest in DLA packed in polyethylene film, followed by packing with oxygen absorber and packing in vacuum. The fatty acid composition of total lipid in DLA revealed $52.3{\%}$ in polyenes, $29.2{\%}$ in saturates and 1$8.5{\%}$ in monoenes, and the major fatty acids were 22 : 6, 20 : 5, 16 : 0, 16 : 1 and 18: 1. Saturates were increased with the rise of storage temperature and prolonging the storage period, while polyenes were decreased. The changes of fatty acid composition was retarded at lower temperature. And the changes of fatty acid composition were the lowest in DLA by vacuum packing, followed by packing with oxygen absorber and packed in polyethylene film. The contents of highly unsaturated fatty acid of polyenes were decreased remarkably in proportion to the progress of lipid oxidation, while saturates were increased.