• Korean Journal of Poultry Science
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• v.24 no.1
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• pp.9-15
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• 1997

This experiment was carried out to investigate the effects on shelf-life of chilling and packing methods of cold chicken breast and thigh meats. Deboned chicken breast and thigh meats were packed by either vacuum or atmosphere packing method, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The thiobarbituric acid(TBA) values of all treatments were significantly increased as the storage period extended(P<0.05), however, TBA values of all treatments were remark-ably decreased at 15 days. TBA values of immersion chilled and vacuum-packed thigh meats were increased, but no difference between atmosphere and vacuum-packing methods was found. The volatile basic nitrogen(VBN) values at 1 day of storage were low, but they were increased as the storage period extended. The VBN values at 20 days after storage were from 12.25~19.28 mg %. Total bacterial counts tended to increase in all treatments, however, no significant difference was found in any treatment. Total plate counts of breast meat were higher than those of thigh meat as the storage period extended.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.54-59
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• 2010

Basil is known to contain six types of polyphenols that engage in physiological activation; protocateuic acid, caffeic acid, chlorogenic acid, courmaric acid, rosmarinic acid and quercetin. In this study, the antioxidants in eight types of basil were evaluated. Specifically, the antioxidative activation of basil was evaluated based on the relationship between active oxygen scavenging (DPPH radical-scavenging), which was used as an index showing the content and functionality of the polyphenol compounds in basil, and $Fe^{2+}$/ascorbate (FTC) and 2-thiobarbituric acid (TBA). The total polyphenol content of the different types basil occurred in the following order: Dark-opal> Lettuce> Bush> Greek> Lemon> Sweet> Geno> Holy. The highest content Dark-opal was 173.3 mg, which was about three times greater than the lowest content Holy, which was 49.85 mg. In addition, DPPH radical-scavenging by Dark-opal 51%, which was the highest scavenging activity occurred in the folling order: Dark-opal> Lettuce> Bush> Greek> Lemon> Sweet> Geno> Holy. The antioxidative activation values measured using the FTC and TBA were the same as the value obtained using the DPPH method. Finally, the level of antioxidative activation measured using FTC, TBA and DPPH methods showed that the higher the content of polyphenol substance was, the stronger the antioxidative activation became.

• Applied Chemistry for Engineering
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• v.5 no.1
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• pp.30-36
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• 1994

Reaction characteristics and correlations between the acidic property and catalytic activity of heteropoly acid catalyst on ETBE synthesis as a gasoline octane enhancer were investigated. The amount of pyridine adsorbed on heteropoly acid catalyst and catalytic activity in the synthesis of ETBE showed a good correlation. But ammonia failed to show such a correlation because of the complex formation of ammonia adsorbed and transition metal ions. In the case of supported catalyst catalytic activity and product distribution were mainly affected by the adsorption characteristics of TBA or iso-butene.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.456-463
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• 2001

The proximate composition of 3 kinds of Umbelliferaeceae Wild Plants (Angelica gigas NAKAI., Ostericum sieboldii NAKAI. and Coriandrum sativum LINNAEUS) were analyzed and used for making pork sausages as a functional ingredient. In the proximate composition, crude protein content was the highest in Ostericum sieboldii, 37.87%, and crude lipid and crude ash contents were the highest in Coriandrum sativum. Vitamin C was contained in Angelica gigas at 0.30mg%. but was not detected in Ostericum sieboldii and Coriandrum sativum. $\beta$-carotene content in Angelica gigas was the highest at 19.96%, but selenium was not detected in any of them. Total phenol content in Coriandrum sativum was the highest as 1107.43mg%. TBA and VBN values of all sausages with wild plants increased gradually during four-week-storage and were lower than those of control. Coriandrum sativum-added sausage had the lowest TBA as well as VBN valuew. During the four-week-storage at 4$\^{C}$, TBA value and VBN value were in the very safe range at all sample. Total phenol contents in sausages appeared to have more antioxidative activity than vitamin C, $\beta$-carotene and selenium, and consequently decreased the TBA values of sausages.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.58-66
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• 2013

In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% $N_2$, 25% $CO_2$)] on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour was investigated during storage at $2{\pm}1^{\circ}C$ for 10 d. L and a values of beef patties packaged in MAP and VP were higher (p<0.05) than that of the samples packaged in AP. Packaging in MAP and VP retarded the lipid oxidation (TBA value) and inhibited the bacterial growth of beef patties enhanced with flaxseed flour. Furthermore, TBA values in beef patties were correlated with a values (r = -0.340; p<0.05). Packaging in MAP was more effective than packaging in VP for inhibiting microbial growth. The samples packaged in VP lost their shape due to the compression by external atmosphere. Packaging treatment had no significant effect on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels in beef patties. The a and b, TBA and MUFA values changed during storage time. TBA values for beef patties increased during storage time, but did not reach to the limit value (1 mg/kg) until the end of the storage time. The results suggest that the shelf life of beef patties enhanced with flaxseed flour can be extended by packaging in MAP.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.793-801
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• 2011

We examined the quality characteristics of obtaining the optimal curing conditions for black garlic extract (BGE) added mackerel by using response surface methodology (RSM). The condition of RSM was included in 13 experimental points using two dependent variables: concentration of BGE (2.6~12.5 brix, X1) and curing time of BGE (17.58~102.42 min, X2). An assessment was conducted with four replicates on three independent variables: volatile basic amine (VBN, Y1), thiobarbituric acid (TBA, Y2), and shear force (Y3). The minimum content of VBN was 1.625 mg% at 3.17 brix, for 80.5 min. This was obtained when the BGE concentration was lower and the curing time was longer. The content of the TBA was 3.13~12.24 MA mg/kg at experiment range and the stationary point was at saddle point. Therefore, by using ridge analysis, the minimum point of TBA was 2.414 MA mg/kg at 3.5 brix for 84.4 min. The truth coefficient of the BGE concentration and curing time were 2.9 brix and 75.1 min, respectively, with a shear force ($120.764cm/kg^2$) shown at maximum point. The optimum Hunter color range was estimated from the lowest TBA value. The optimum range of the L color was 39.16~40.26, a and b color were 4.40~4.88 and 12.35~13.20, respectively.

• Journal of Soil and Groundwater Environment
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• v.15 no.1
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• pp.9-18
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• 2010

In this study, Solid-phase micro-extraction (SPME) with Gas Chromatograph using Flame Ionization Detector (GC/FID) was studied as a possible alternative to liquid-liquid extraction for the analysis of Methyl tert-butyl ether (MTBE) and Tertiary-butyl ether (TBA) in water and an optimization condition of trace analysis of MTBE and TBA using the design of experiment (DOE) was described. The aim of our research was to apply experimental design methodology in the optimization condition of trace analysis of fuel oxygenated compounds in soil-phase microextraction with GC/FID. The reactions of SPME were mathematically described as a function of parameters of Temp ($X_1$), Volume ($X_2$), Time ($X_3$) and Salt ($X_4$) being modeled by the use of the partial factorial designs, which was used for fitting 2nd order response surface models and was alternative to central composite designs. The model predicted agreed with the experimentally observed result ($Y_1$(MTBE, $R^2$ = 0.96, $Y_2$ (TBA, $R^2$ = 0.98)). The estimated ridge of the expected maximum responses and optimal conditions for MTBE and TBA were 278.13 and (Temp ($X_1$) = $48.40^{\circ}C$, Volume ($X_2$) = 73.04 mL, Time ($X_3$) = 11.51 min and Salt ($X_4$) = 12,50 mg/L), and 127.89 and (Temp ($X_1$) = $52.12^{\circ}C$, Volume ($X_2$) = 88.88mL, Time ($X_3$) = 65.40 min and Salt ($X_4$) = 12,50 mg/L), respectively.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.334-339
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• 1998

Flatfish strips were treated with 0.5%(v/v) acetic acid(AA), 0.5%(v/v) lactic acid(LA), or 0.5%(v/w) citric acid(CA) for 5 min. All strips were individually placed in Whirl-Pak sample bags and stored at 4 or 10$^{\circ}C$. pH, TBA, color, and sensory quality of strips were evaluated after 0, 3, 6, 9, and 12 days of storage time. The pH of samples treated with AA for 5 min ranged from 5.39 to 6.64 for 12 days at 4$^{\circ}C$, which had a significantly (P<0.05) lower level compared to the controls during storage time. Acid treatments had a significantly (P<0.05) higher levels of TBA values compared to the controls for 12 days at 4$^{\circ}C$. All acid treatments had lower Hunter a and b color scores compared to the controls. Acid treatments were liked less by sensory panels than the fresh control due to acidic odor and flesh discoloration.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.547-551
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• 1992

The antioxidative effects of Rhus javanica $Linn{\acute{e}}$ ethanol extract (RE) with or without some synergists were determined by measurement of POV and TBA of oil in ramyun and potato flake fried in palm oil or lard. RE with ascorbic acid and with tocopherol significantly increased the oxidative stability of ramyun. The results obtained from sensory evaluation were similar to those of POV and TBA values. RE with phosphoric acid and with ascorbic acid retarded the oxidation of potato flakes fried in palm oil or lard during storage.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.33-39
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• 2005

The present study was carried out to develop sausage using Leuconostoc citreum which was isolated from Kimchi. Leuconostoc citreum was added to sausage at three concentrations of 1, 3 and $5\%$, and was stored at $10^{\circ}C$ for 40 days. The pH of the sausage containing Leuconostoc citreum was similar to the control group. The TBA value of the group containing Leuconostoc citreum was lower than the control group. However, the TBA value of the control group steadily increased after 10 days of storage, and there were only minor changes in the groups containing Leuconsostoc citreum. In addition, the TBA value of the sausages employed for the present study was either 0.46MA mg/kg or less than that over the entire period of storage. The residual nitrite value was 47.1 ppm at the beginning of the storage in the control group and was 32.5, 32.2 and 30.9 ppm in the groups containing Leuconostoc citreum. The sausages with TBA values higher than 70 ppm are not permitted in Korea. With regards totexture characteristics, it was observed the hardness was lower in the groups containing Leuconostoc ctireum than in the control group while springiness was almost the same in both the groups, but the group containing $1\%$ Leuconostoc citreum showed the best springiness. Both gumminess and brittleness were lower in the groups containing Leuconostoc citreumthan than in the control group. It was inferred that with an increase in the concentration of Leuconostoc citreum there was a decrease in the value of gumminess and brittleness. The results of the sensory evaluation were generally better in the groups containing Leuconostoc citreum than the control group. The sausage containing $3\%$ Leuconostoc citreum obtained the most excellent scores.