• Food Science of Animal Resources
• /
• v.40 no.3
• /
• pp.388-400
• /
• 2020

This study was conducted to develop chicken meat patties by incorporating pomegranate peel and bagasse powders and their extracts. Patties were developed by incorporating pomegranate peel powder (PPP, 2 g), pomegranate aril bagasse powder (PABP, 4 g), pomegranate peel powder aqueous extract (PPAE, 6 g) and pomegranate aril bagasse powder aqueous extract (PABAE, 9 g) individually per 100 g of minced meat. Both types of powders and extracts treated patties had significantly higher total phenolic content than control and butylated hydroxytoluene (BHT) treated patties. Both types of powder (PPP and PABP) treated patties had significantly higher water holding capacity, ash, crude fibre content, and hardness values, and significantly lower moisture content and lightness values in comparison to control patties. Emulsion stability and cooking yield of PABP treated patties were significantly higher than control. Addition of extracts and BHT did not influence the physico-chemical properties and proximate composition of chicken patties. Both types of powders and extracts provided better protection to chicken meat patties against oxidative rancidity and microbial proliferation in comparison to control and BHT treated patties during refrigerated storage. It is concluded that pomegranate fruit byproducts in the form of peel powder, aril bagasse powder and their extracts can be successfully utilised in development of healthier chicken meat patties and these byproducts can also be effectively used as a replacement of synthetic antioxidants such as BHT.

• Korean journal of food and cookery science
• /
• v.23 no.3 s.99
• /
• pp.369-377
• /
• 2007

The aims of this study were to develop and standardize the manufacturing procedures and ingredient formulation of non-fried, extrusion-puffed Yukwa. The quality and storage stability of the non-fried Yukwa (NF) were characterized and compared against a traditional deep-fried Yukwa (F). The moisture contents of both the NF and F were almost comparable at 5.12${\sim}$6.22% after the final product preparation. The textural hardness values of the NF samples were one-half to two times as hard as those of F, although no clear distinctions were reported between the two products by the sensory evaluation results (p<0.05). During storage, the acid value of F was 1.68 KOH mg/g on day 7, and then it rapidly increased to 5.52 KOH mg/g on day 14. In contrast, the acidity values of NF were 1.21 and 2.62 KOH mg/g on day 7 and 14, respectively. The peroxide values of the samples increased from 23.5 to 62.0 meq/kg (F) and from 2.0 to 2.5 meq/kg (NF) during the two weeks of storage after preparation, suggesting excellent fat stability for the NF product. Regarding the sensory evaluation results of the products, no significant (p<0.05) differences were noted between F and NF with scores of approximately 3.1 out of 5.0 points for the overall quality characteristics of the final products. Accordingly, we conclude that extrusion puffing technology could be adopted as an alternative to conventional deep fat frying as a partial manufacturing process of Yukwa.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.5
• /
• pp.683-688
• /
• 2016

The effects of dietary supplementing natural additives [yacon (YC), ginger (GG), and blueberry (BB)] on growth, feed utilization, and body composition of juvenile rockfish were compared to those of ethoxyquin (EQ), which is commonly used to prevent rancidity of fish feed. A total of 480 fish were distributed randomly into 12 50-L flow-through tanks (40 fish/tank). Four experimental diets were prepared: the control diet (Con) with 0.01% EQ, and the YC, GG and BB diets containing 1% YC, GG, and BB instead of wheat flour. Each diet was assigned randomly to triplicate tanks of fish, which were hand fed to satiation twice daily for 8 weeks. Weight gain of fish fed the YC diet was higher than that of fish fed all other diets. Feed efficiency (FE), protein efficiency ratio (PER), and protein retention (PR) in fish fed the YC diet were higher than those in fish fed the other diets. Whole-body chemical composition of the fish was affected by the additive sources. In conclusion, dietary supplementation with GG effectively improved weight gain and feed utilization (FE, PER, and PR) of juvenile rockfish.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.17 no.1
• /
• pp.19-23
• /
• 1988

The natural antioxidants such as ${\alpha}-tocopherol$, NDGA, proply gallate and sesamol, and synthetic antioxidants, BHA were used to compare antioxidative effects of those antioxidants from tile physico-chemical properties and fatty acid composition changes in the soybean oil during storage. The oils were stored at $25^{\circ}C$ for 2 weeks after heat treatment. Natural antioxidants were less effective than BHA but effect of ${\alpha}-tocopherol$ was very similar to that of BHA. The order of antioxidative effect was BHA, ${\alpha}-tocopherol$, NDCA propyl gallate and sesamol. The relative contents of linoleic acid and linolenic acid was decreased as the degree of oxidative rancidity was increased. whereas content of oleic acid and palmitic acid was increased. The content of linoleic acid and linolenic acid did not decreased by addition of BHA and ${\alpha}-tocopherol$.

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.2
• /
• pp.203-208
• /
• 2006

This experiment was conducted to explore the efficacy of ${\alpha}$-tocopherol acetate (AT), a commercial supplement containing tocopherols, in commercial broilers. Three hundred and thirty Ross broiler chicks (4-d old) were randomly distributed and allotted to five dietary treatments for six weeks. Each treatment comprised 3 pens as replicates containing 22 chicks per pen. The five dietary treatments were: 0 mg/kg AT (negative control); 10 mg/kg AT; 50 mg/kg AT; 100 mg/kg AT; and 200 mg/kg AT; respectively, supplied totally by the supplement under study. Supplementation of AT improved weight gain significantly (p<0.05), with higher values in the 100 and 200 mg/kg AT fed group than the control during all phases of study, but feed intake remained unaffected. The nutrient digestibility studies conducted after 15 and 35 days of experimental feeding showed significantly higher digestibility of CP, ether extract and gross energy, in these two groups over the control diet. Carcass traits like dressing percentage and the color of the breast meat did not differ significantly due to treatments, but significantly (p = 0.0152) lower abdominal fat percent was noted in the 200 mg/kg fed group. Higher (p = 0.0003) tibia bone strength was noticed in groups fed diets above 50 mg/kg AT because of higher bone mineral content. The serum levels of tocopherols were not influenced but the muscle tocopherols content showed a positive linear trend with the dietary levels supplemented. The thio-barbituric acid reactive substances (TBARS) level in meat also suggested that supplemental AT has a protective role in rancidity. Overall, it could be concluded that AT supplementation at higher levels was found beneficial for growth and increased chicken meat quality.

• Journal of the Korean Society of Food Culture
• /
• v.14 no.1
• /
• pp.21-28
• /
• 1999

This study was conducted to investigate the antioxidant and synergistic effects upon different concentration(0.02, 0.1, 1%) of tryptophan and arginine of soybean oil during incubation at $60^{\circ}C$. Peroxide value(POV), acid value(AV) and thiobarbituric acid(TBA) value of each oil were monitored. Tryptophan and arginine showed antioxidative effects in all concentration. In case of incubating antioxidative effect of tryptophan was similar to that of TBHQ that of arginine was considerably higher than that of ${\alpha}-tocopherol$, but was lower than that of tryptophan. Synergistic effects among tryptophan, arginine and some food antioxidant were shown to be available in all substrates and the best effect was shown in substrate added compound of tryptophan and ${\alpha}-tocopherol$.

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2000.11a
• /
• pp.36-53
• /
• 2000

Five experiments were conducted to investigate the effects of antioxidants(Santoquin and Oxiban) using fresh or oxidized fat on the performance of broiler chicks. Day-old broiler chicks (except for Experiment 5 in which 6-d-ol birds were given experimental diets for 10 d) were fed diets containing fresh or oxidized fat (animal-vegetable fat blend in Experiments 1, 4, and 5 and corn oil in Experiments 2 and 3) with or without graded concentrations of Santoquin (0,250, 500 ppm in Experiments 1 and 2 and 0, in Experiment 4 and 400 ppm with 0.1% lipase in Experiment 5) of 2wk. In all experiments, birds fed fresh fat gained more weight, had better feed/gain, together with higher AME$_{n}$ and apparent fat digestibility (Experiments 1 and 2) than birds fed oxidized fat(P<0.05). There was no interaction among fat sources and antioxidants on the performance of chicks in any experiment. In Experiment 3, Santoquin more than 200 ppm resulted in a reduction in weight gain and feed intake(P<0.05). The livers of chicks fed oxidized fat in Experiments 2 and 5 had higher malondialdehyde (MDA) values (P<0.05) Chicks fed oxidized fat with 250 ppm Santoquin in Experiment 2 had lower liver MDA values, although this situation did not occur in Experiments 1, 4, and 5. These results indicate that antioxidant supplements can alleviate most deleterious effects of feeding oxidized fat and that supplementation of Santoquin more than 200 ppm has a negative effect on the performance of broiler chicks.s.

• Korean journal of food and cookery science
• /
• v.15 no.2
• /
• pp.191-196
• /
• 1999

The standard cooking method of Soondae, a famous traditional sausage type food in Korea, was proposed and the applicability of porcine plasma and egg white as the substitute of the porcine blood was investigated for the improvement of off-flavor, rancidity, and acceptability of Soondae. Sensory evaluation suggested Soondae prepared with 15% porcine blood most preferred. The cooking yields, water absorption capacity and hardness of plasma and egg white added Soondae were decreased compared with those of original porcine blood Soondae. The overall results of sensory evaluation suggested the possibility of using porcine plasma or egg white as a substitute for the porcine blood in Soondae.

• Food Science of Animal Resources
• /
• v.22 no.4
• /
• pp.316-321
• /
• 2002

Fresh ground pork was irradiated with the electron beam, and the microbiological and oxidative stability of ground pork was examined during refrigerated and frozen storage. During both storage, with the increase in the irradiation dose from 0 to 3.0 kGy, the inhibition effect of the growth of the total aerobic bacteria and the mesophiles also increased. Psychrotrophic bacteria were not detected at all in the whole experiment. On the other hand, electron beam irradiation promoted the oxidative rancidity of ground pork during refrigerated and frozen storage. The catalytic effect of oxidation was more pronounced with the electron beam dose of 3.0 than that of 1.5 kGy. As a result, the control of lipid oxidation must be achieved to fully utilize the sterilization effect of electron beam in the ground pork.

• Korean journal of food and cookery science
• /
• v.24 no.4
• /
• pp.480-486
• /
• 2008

In this study, Yukwa(YU-G) was prepared by coating in syrup with water-soluble extracts of Gugija(Lycii fructus). The Yukwa samples were stored with PE film packing with air for 12 weeks at room temperature, after which the quality and shelf-life of the Yukwa were assessed. During storage, the moisture contents of YU-G were higher than those of the Yukwa due to being coated in syrup without water-soluble extracts of Gugija(YU-NG), whereas the instrumental textural hardness values of the YU-G were lower than those of the YU-NG. Color determination indicated that YU-NG and YU-G assumed a darker color after storage, becoming both redder and yellower. The peroxide and acid values increased abruptly in the YU-NG during storage, but increased slowly in the YU-G. During the 12 weeks of storage after preparation, the peroxide and acid values of YU-G remained at less than 40 meq/kg and 4 KOH mg/g, respectively. Thus, the experimental method of syrup coating with water-soluble extracts of Gugija rendered the YU-G fairly stable against fat rancidity. The YU-G evidenced generally higher overall acceptability than YU-NG when stored.