• Journal of the Korean Applied Science and Technology
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• v.6 no.1
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• pp.15-19
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• 1989

The oxidative stability of palm oil with moisture addition during heationg was investigated and the antioxidant effects of tocopherol, citric acid and sodium polyphosphate were evaluated. The addition of natural tocopherol up to 200 ppm level did not improve the oxidative stability of palm oil with moisture (1m1 $H_2O$ additive to 200g of oil at $180^{\circ}C$). The maximum antioxidant effect was observed at the Concentration of 400 ppm. Addition of citirc acid did not influence the effective concentration of tocopherol. Whereas addition of sodium polyphosphate and citric acid increased the antioxidant effect of tocopherol. The maximum synergistice effect was observed at the concentrations of 50 ppm citric acid and 50 ppm of sodium polyphosphate. Addition of 50 ppm citric acid and 50 ppm sodium polyphosphate to 100 ppm of tocopherol exceeded the antioxidant effect of 400 ppm tocopherol alone.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.1
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• pp.37-45
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• 1975

The present study was ,conducted to evaluate the effects of condensed phosphates on the refeezing damage of Alaska pollack muscle. The fillets were dipped in such solution as 5 and $10\%$ sodium polyphosphate, 1 and $5\%$ mixture of sodium polyphosphate and sodium pyrophosphate (1:1, w/w) for 1 and 5 minutes, respectively, before refreezing. And fillets were frozen at $27^{\circ}C\~28^{\circ}C$ and stored for 15 days at $-18^{\circ}\~-20^{\circ}$. The degree of denaturation was estimated by determining amounts of drip relased, content of total solids, nitrogen, and DNA in the drip an cooking-weight-loss. Phosphorus absorbed in the muscle was also determined. Phosphorus absorbed in the fillets treated with loft solution of sodium polyphosphate for 5 minutes amounted to 101 mg/100g muscle as $P_2O_5$. The absorption was dependent on tile concentration of treating solution rather than on the dipping time. The increase of phosphorus absorption seemed to affect to reduction of drip. Among the treating conditions, $10\%$, 5 minutes and $10\%$ 1 minute with sodium polyphosphate appeared most effective ones on drip reduction. The effect of $5\%$, minutes with the mixture of sodium polyphosphate and sodium pyrophosphate did not show so benefitable effect in refrozen fillets. As a tendency total solids, nitrogen, and DNA in tile drip varied proportionally to the amount of drip released. And the content of DNA was lower than the amount. Treatment, at higher the concentration and longer the dipping time, resulted in the lower cooking-weight-loss and the better quality on organoleptic test of thawed fillets.

• Journal of the Korean Applied Science and Technology
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• v.7 no.1
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• pp.63-70
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• 1990

Influence of mixing ratio of blending oil (rice bran oil : RBD palm olein = 1 : 1, 1 : 4 mixture: w/w) and natural tocopherol, citric acid, and sodium polyphosphate on enhancement of oxidation stability of blending oil under the condition of tap water infulx(1 ml/min/200g oil) were compared by AOM test after heating these system at l80$^{\circ}C$. In addition, the effects of tocopherol, and synergist on oxidition stability were also tested with potato chips fried with blending oil(1 : 4 mixture). The result obtained were as followes; 1. The test of RBD palm olein addition of 50% and 80% against rice bran oil on oxidation stability showed that the higher the palm olein contents in blending oil, the higher the oxidation stability. 2. The test of oxidation stability, adding l00ppm, 200ppm and 400ppm of natural tocopherol in two different types of blending oils, A(1 : 1 mixture) and B(1 : 4 mixture), disclosed that blending oil B was more positively effective, and this trend was superior at 200ppm level particularly, Furthermore, oxidation stability was enhanced remarkably upon addition of 100ppm of natural tocopherol, and 50ppm of citric acid together with 50ppm, 100ppm and 200ppm of sodium polyphosphate in general. Especially, 200ppm of sodium polyphosphate addition induced the most synergetic effect on oxidation stability showing as much as 3 times compare to control. 3. The results of oxidation stability obtained by peroxide value on potato chips fried with blending oil (1:4 mixture} added tocopherol, citric acid and sodium polyphosphate and preserved at $60^{\circ}C$ revealed that addition of tocopherol and 50ppm of citric acid together with 200ppm of sodium polyphosphate treatment was the most synergistic coinciding with AOM test results.

• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.39-56
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• 1990

The effects of six kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of hair tail, yellow tail runner and dried pollack meat paste were investigated and animal meat(pork, chicken and hare meat complex) The formulation of six kind of phosphate complex employed to this experiment were made by mixing several phosphate such as sodium polyphosphate, sodium pyrophosphate, sodium acid pyrophosphate, potassim pyrophosphate, sodium ultra-meta-phosphate, sodium-tetra-phosphate and monoglyceride at different mixture ratio Among the six kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium polyphosphate 40%, sodium pyrophosphate 30%, sodium tetra mata phosphate 10%, sodium ultra meta phosphate 10% was most effective on enchanging the W H. C, and protein solubility of hair tail, yellow tail runner dried pollack meat past and in case of pork, chicken and hare meat paste. Phosphate C complex which was formulated by mixing sodium polyphosphate 50%. sodium pyrophosphate 30%, sodium tetra meta phosphate 10%, potassium pyrophosphate 10%, was more effective them other phosphate complex, and thief optimum addition level was 0.5% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness and springiness value of Kamaboko(fish meat and pork, chicken, hare meat complex past meat product) were evaluted as best when 0.5% of Phosphate B complex was added The optimum cooking condition of Kamaboko to get good texture was heating for 20 minutes at 12$0^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.4
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• pp.221-226
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• 1977

The quality changes of yellow sea bream, Branchiostegus japonicus japonicus, during frozen storage were mentioned from the view point of commercial value. The experiments were conducted to find out the effective storing method by varying the storage temperatures $(-5^{\circ}C,\;-35^{\circ}C)$ and pretreatment with chemicals $(0.l\%\;BHA,\;1\%\;sodium\;Polyphosphate)$. The samples were stored for 6 months at $-5^{\circ}C$ and $-35^{\circ}C$ after dipping in the chemical solutions and packing with polyethylens film. The extractibility of salt soluble protein of sample stored at $-35^{\circ}C$ was higher than that of samples stored at $-5^{\circ}C$, while the chemical treatments were not so much effective. Difference in the amount of free water released from samples was obvious between $-5^{\circ}C$ and $-35^{\circ}C$ storage, and that of samples treated with sodium Polyphosphate was much less than the BHA-treated ones. VBN content was differed by varying the storage temperature whereas no effect by the chemical treatments. TBA value of the sample storage at $-35^{\circ}C$ was lower than $-5^{\circ}C$ and the effect of chemicals on the development of oxidation was in order of sodium polyphosphate, BHA and control. Carotenoid content also changed by varying the storage temperature and the color was completely faded out with quality deterioration after 3 months storage at $-5^{\circ}C$.

• Elastomers and Composites
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• v.20 no.1
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• pp.25-39
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• 1985

Elastomer-filler interaction in terms of characterization of filler effects was studied using natural rubber(NR) loaded with kaolin fillers modified with sodium polyphosphate and poly(maleic anhydride), respectively. Kaolins modified with sodium polyphosphate or poly(maleic anhydride) show adhering characteristics by Kraus plot. Reinforcement activity according to Cunneen-Russell method is given by those fillers, in which sodium polyphosphate-treated kaolin presents more favorable results than that treated with poly(maleic anhydride) with respect to adhesion constant, reinforcement extent, elastic constant, and crosslink density. When applied to Blanchard's linkage reinforcement theory, NR vulcanizates loaded with kaolin modified with sodium polyphosphate meet the requirements for both approximate linkage reinforcement(${\psi}'$) of 1.02 to 4.94 and accurate linkage reinforcement($\psi$) of 1.00 to 1.18, representing the values of effective wetting($C_{\psi}$) for 0.001 to 0.029 and intrinsic linkage reinforcement(${\psi}_0$) for 1.015 to 1.124, respectively, whille negligible linkage reinforcement is shown by NR vulcanizates loaded with kaolin treated with poly(maleic anhydride). Dynamic storage modulus(G') given by surface modified kaolins presents more favorable crosslink density rates of $2.260{\times}10^{-5}\;mole/cm^3-min$. for sodium polyphosphate treated kaolin and $1.305{\times}10^{-5}\;mole/cm^3-min$. for poly(maleic anhydride) treated kaolin, respectively, compared to untreated kaolin showing the rate of $1.033{\times}10^{-5}\;mole/cm^3-min$.

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.261-266
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• 1998

In an attempt to evaluate the effects of alkali agents on properties of Ramyon, cooking quality, textural and sensory properties were examined. The shear extrusion force of Ramyon made from sample A(potassium carbonate 64%, sodium carbonate 14%, sodium pyrophosphate 2% and sodium metaphosphate 20%), sample B(potassium carbonate 31%, sodium carbonate 39% , sodium pyrophosphate 1%, sodium metaphosphate 15%, sodium polyphosphate 8%, sodium phosphate monobasic 4% and sodium phosphate dibasic 2%), sample C(potassium carbonate 60%, sodium carbonate 33% and sodium pyrophosphate 7%), and sample D(potassium carbonate 44%, sodium carbonate 27%, sodium metaphosphate 27% and sodium polyphosphate 2%) were 12.80(kgf), 10.35(kgf), 9.05(kgf) and 8.45(kgf), respectively, but that of control I was 5.24(kgf). The hardness of Ramyon manufactured with sample A, B, C and D were 18.57(kgf), 16.48(kgf), 14.26(kgf) and 12.34(kgf), respectively, but that of control I was 11.23(kgf). At cooking quality examination of Ramyon made from several alkali agents, weight of cooked Ramyon was increased but volume was appeared in vice versa. Extraction amounts of Ramyon manufactured with several alkali agents during cooking were from 35% to 38%, but that of control I was 70%. These changes will provided many advantages in the preparation of Ramyon. The $I_2$ reaction value(${\alpha}-degree$ of noodle) of Ramyon manufactured with several alkali agents and control were shown to almost same values, from 2.10 to 2.20. Sensory properties of cooked Ramyon which was manufactured with several alkali agents showed quite acceptable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.2
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• pp.97-104
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• 1988

Condensed phosphates have been used in various meat products to enhance the water holding capacity, to improve texture and to prevent the development of off flavors and off odors. This study was intended to observe the effects of poly - and pyrophosphate on the growth of sanitary indicative bacteria and food poisoning bacteria. The bacteriostatic effect of poly - and pyrophosphates against Gram positive bacteria was much stronger than that of against Gram negative organisms. The effective inhibitory concentration of sodium polyphosphate on the growth of bacteria was varied by species such as $0.3\%$ to Staphylococcus aureus, $0.9\%$ to Salmonella, and more than $1.0\%$ to Escherichia coli in nutrient broth. When Staphylococcus aureus suspension was treated with $0.5\%$ sodium polyphosphate at $35^{\circ}C$ for 1 hour, the release of UV-absorbing substances from the organism was confirmed. However no significant effect was observed in Escherichia coli under the similar condition. When alaska pollack fillets were dipped in $ 3.5\%$ sodium polyphospahate at $2^{\circ}C$ for 1 min. prior to freezing, the viable cell count and coliform MPN's of the frozen product were decreased with the range of 30 to $50\%$ in comparison with those of control.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.7
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• pp.880-888
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• 2010

The ameliorative effect of salts and ascorbic acid polyphosphate supplementation on heat stress was studied in buffaloes. Adult buffaloes of either sex were randomly divided into 2 groups of 4 animals each. Group I served as control and Group II was supplemented with sodium bicarbonate, potassium carbonate and ascorbic acid polyphosphate. All the animals were exposed to two conditions of temperature and humidity: hot-dry and hot-humid in a psychrometric chamber for 4 h daily for 10 days. Blood was collected on day 1, 5 and 10 of treatment. The activities of catalase and superoxide dismutase (SOD), concentrations of serum glutathione (GSH), cortisol, sodium, potassium, and chloride and lipid peroxidation were estimated in serum. Lymphocyte proliferation was assessed in blood. The activities of catalase and SOD, serum concentration of GSH, sodium, potassium and chloride decreased while lipid peroxidation and serum cortisol increased in both groups when subjected to heat stress. Dietary supplementation resulted in further decreasing of the enzyme activities but increasing of the serum concentrations of GSH, sodium, potassium and chloride. Lipid peroxidation and serum cortisol increased in the supplemented group in both types of stress. Dietary supplementation caused an increase in lymphoproliferative response to con A. Thus, supplementation of ascorbate in addition to electrolytes relieves the animals of oxidative stress and boosts cell mediated immunity.

• Elastomers and Composites
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• v.18 no.4
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• pp.135-139
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• 1983

Scanning electron microscopy studies were conducted to examine the surface treatment effects of treating agents the proposed in the previous studies on various vulcanizates. Fracture surfaces of the vulcanizates compounded with kaolin treated with sodium polyphosphate of poly(maleic anhydride) presented favorable results as expected from the results of the previous studies. In other words, treating agents such as sodium polyphosphate and poly(maleic anhydride) show considerable reinforcing effects on the vulcanizates.