• Food Science and Preservation
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• v.21 no.4
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• pp.483-490
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• 2014

This study was conducted to evaluate the quality and to inhibit the lipid oxidation of Yackwa with 0, 1, 2, or 3% mulberry concentrate added. We stored Yackwa at $60^{\circ}C$ for three weeks. After the three-week storage, the acid value of the Yackwa with mulberry concentrate was lower than that of the control Yackwa. The hydroperoxide value (22.39 meq/kg) of the Yackwa with 3% mulberry concentrate at two weeks of storage was 50% lower than that of the control Yackwa (47.03 meq/kg). Also, after three-week storage, the TBA value of the Yackwa with 3% mulberry concentrate was about two times lower than that of the control group. The L and b values in the Hunter color system of the Yackwa with mulberry concentrate decreased significantly as the amount of the mulberry added increased, whereas the a value increased. The antioxidant activity, such as the DPPH radical scavenging activity, significantly increased in the Yackwa with mulberry concentrate, unlike in the control. These results might have been caused by the mulberry concentrate, which contains an antioxidant. The ability of the mulberry concentrate to delay the rancidity of the Yackwa was due to its antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.61-67
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• 2006

The oxidative stability of lipids from eel (Anguilla japonica) fed diets containing different concentrations of conjugated linoleic acid (CLA) was studied. Eels, 3 weeks of age, with an average weight of 160 g, were randomly divided into 5 groups (5 fishes/group) by body weight, and assigned to one of the five CLA-supplemented diets at the following concentrations: 0, 0.5, 1.0, 2.5, and $5.0\%$ CLA. After 8 weeks of feeding, eels were sacrificed and the total lipid contents were extracted. The lipids from each treatment groups were stored at $37^{\circ}C$ for 5 weeks. Changes in the fatty acid profile, lipid class, weight gained, peroxide value (POV) and carbonyl value (COV) of the lipid from each treatment groups were analyzed weekly. The composition of CLA in the lipids of eels fed with 0.5, 1.0, 2.5, and $5.0\%$ CLA-supplemented diets were 0.5, 1.7, 3.3, and $6.2\%$, respectively After 4 weeks of storage, the proportion of polyunsaturated fatty acids (PUFAs) in the lipid of eels fed diets containing 1.0 and $2.5\%$ CLA were 15.3 and $14.8\%$, respectively. Whereas, lipid extracted from eels fed with 0.5 and $5.0\%$ CLA-supplemented diets contain 11.8 and $7.4\%$ PUFAs, respectively. Lipid from the control sample contained $9.0\%$ PUFAs. POV and COV were found to be the lowest in the lipids samples from 1.0 and $2.5\%$ CLA diets. These results indicate that lipids from diets containing 1.0 or $2.5\%$ CLA were more stable against oxidative rancidity relative to other concentrations, suggesting that these are the appropriate CLA concentrations for the production of stable eel lipids.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.57-63
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• 2009

In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus (1%, PCF) and their combination (0.5% PGT + 0.5% PCF, bPMGC) and then the quality characteristics of the sauces and seasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the sauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptability were scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasoned with the various sauces were 5.04 CFU/g (control), 4.59 CFU/g (PGT), 3.88 CFU/g (PCF) and 4.38 CFU/g (PMGC) after storage for 15 days at $4^{\circ}C$, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for 25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at $4^{\circ}C$. The thiobarbitunc acid reaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogen contents were not significantly different between the treated and untreated pork samples during storage. Cooking loss increased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 days and decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. The sensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to the control. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelflife, water holding capacity, inhibition of rancidity, color and sensory quality.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.463-471
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• 2018

Perilla is an oilseed crop cultivated in Korea since ancient times. Due to the high ${\alpha}-linolenic$ acid content in perilla, perilla seed oil can easily become rancid. ${\alpha}-Linolenic$ acid is synthesized by two enzymes, endoplasmic reticulum-localized ${\Delta}15$ desaturase (FAD3) and chloroplast-localized ${\Delta}15$ desaturase (FAD7) in vivo. In order to lower the ${\alpha}-linolenic$ acid content of the seed oil without disturbing plant growth, we tried to suppress the expression of only the FAD3 gene using RNA interference, whilst maintaining the expression of the FAD7 gene. Seventeen transgenic plants with herbicide ($Basta^{TM}$) resistance were obtained by Agrobacterium-mediated transformation using hypocotyls of perilla plants. The transgenic plants were firstly confirmed by treatment with 0.3% (v/v) $Basta^{TM}$ herbicide, and the expression of FAD3 was measured by Northern blot analysis. The ${\alpha}-linolenic$ acid content was 10-20%, 30-40%, and 60% in two, seven, and three of the twelve $T_1$ transgenic perilla plants which had enough seeds to be analyzed for fatty acid composition, respectively. Analysis of the fatty acid composition of $T_2$ progeny seeds from $T_1$ plants with the lowest ${\alpha}-linolenic$ acid content showed that the homozygous lines had 6-10% ${\alpha}-linolenic$ acid content and the heterozygous lines had 20-26% ${\alpha}-linolenic$ acid content. It is expected that the reduction in ${\alpha}-linolenic$ acid content in perilla seed oil will prevent rancidity and can be utilized for the production of high-value functional ingredients such as high ${\gamma}-linolenic$ acid.